The New Professional Chef
The new edition of this superb reference contains additional information on such management issues as cost control, waste control, inventory, and pricing strategies, and covers such new topics as environmental impact and professional behavior. New chapters feature vegetarian recipes,...
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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 strategies, and covers such new topics as environmental impact and professional behavior. New chapters feature vegetarian recipes, international cuisine, and sandwiches. 1,400 color photos.
show less
Format: hardcover
ISBN:
9780442219826 (0442219822)
Publish date: June 1st 1991
Publisher: Van Nostrand Reinhold Company
Edition language: English
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