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The new edition of this superb reference contains additional information on such management issues as cost control, waste control, inventory, and pricing strate
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Language: en
Pages: 210
Pages: 210
Type: BOOK - Published: 2011-10-11 - Publisher: John Wiley & Sons
'The Professional Chef' has always provided a complete introduction to classical European cooking, and this all-new edition is completely revised and updated wi
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Pages: 178
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Sharpen Your Knife Skills and Hone Your Knowledge of Kitchen Tools A precise carrot julienne . . . A perfect basil chiffonade . . . A neatly quartered chicken .