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Overview
Features the same clear, concise, and accurate explanations of techniques and recipes that have distinguished earlier editions.
* 1,000 recipes, including 250 from Le Cordon Bleu.
* 250 new color photographs--1,000 photographs in all--of plated dishes and step-by-step techniques.
* New chapters on sausages and cured foods; pates, terrines, and other cold foods.
* New professional-level CD-ROM, including resizing of recipes, US/metric conversions, costing, purchasing lists, nutritional analysis, and more.
* 1,000 recipes, including 250 from Le Cordon Bleu.
* 250 new color photographs--1,000 photographs in all--of plated dishes and step-by-step techniques.
* New chapters on sausages and cured foods; pates, terrines, and other cold foods.
* New professional-level CD-ROM, including resizing of recipes, US/metric conversions, costing, purchasing lists, nutritional analysis, and more.
| ISBN-13 | 9780471208815 |
|---|---|
| ISBN-10 | 0471208817 |
| Weight | 0.75 Pounds |
| Dimensions | 7.48 x 0.39 x 9.51 In |
| List Price | $40.00 |
| Edition | 5th Edition |
| Format | Paperback |
|---|---|
| Language | English |
| Pages | 184 pages |
| Publisher | Wiley |
| Published On | 2002-06-27 |
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Allied Book Company
Ligonier, IN, USA
Size: 7x0x9; Book Leaves in 1 Business Day or Less! Leaves Same Day if Received by 2 pm EST! Cover...
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Used, Good
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Bonita
Santa Clarita, CA, USA
Access codes and supplements are not guaranteed with used items. May be an ex-library book.
Free delivery by: 29 Mar 2026