Professional Cooking (Revised Edition)


by Wayne Gisslen, Wiley, second revised edition, 1989. Hardback with DJ (black with color photo). This step-by-step process book, 808 pages long, is a standard text in culinary schools. Includes more than 900 recipes, more than 400 b&w illustrations and instruction photos throughout, color photo section in the middle of book. Previous owner's name on FEP in pencil. VG+/VG+.

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