Essentials of Professional Cooking [With CDROM]

by Wayne Gisslen and Le Cordon Bleu

Book Overview

Managers of restaurants and other foodservice operations need to know how to cook - but do not have to be chefs in order to manage them effectively. Written by Wayne Gisslen, author of the bestselling Professional Cooking, this book gives managers in the foodservice field the information they need about cooking in order to do their jobs well.

• Format: Hardcover
• Language: English
• ISBN: 0471202029
• ISBN13: 9780471202028
• Release Date: April 2003
• Publisher: Wiley
• Length: 576 Pages
• Weight: 3.50 lbs.
• Dimensions: 1.1" x 8.8" x 10.9"