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Food Preparation for the Professional
Language: en
Pages: 276
Authors: David A. Mizer
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Type: BOOK - Published: 2000-05-22 - Publisher: Wiley-Interscience

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With its singular focus on food preparation for foodservice managers, this latest edition of Food Preparation for the Professional continues to be an indispensa
Professional Garde Manger
Language: en
Pages: 444
Authors: Lou Sackett
Categories: Cooking
Type: BOOK - Published: 2010-03-15 - Publisher: John Wiley & Sons

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Maintaining the features that have made Professional Cooking and Professional Baking standouts in the marketplace, Professional Garde Manger presents culinary s
Food Preparation for the Professional
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Pages: 526
Authors: David A. Mizer
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Type: BOOK - Published: 1987 - Publisher: John Wiley & Sons Incorporated

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Discusses sanitation, safety, kitchen equipment, seasoning, soups, sauces, vegetables, fish, poultry, meat, salads, breakfasts and buffets
Fundamentals of Food Preparation
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The Culinary Professional
Language: en
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The authors provide students with a comprehensive explanation of culinary techniques, identification of the vast array of equipment and foods used in a professi