 Advanced Professional Cooking, College Edition
ISBN: 978-0-471-83683-4
Hardcover
672 pages
July 1992
US $96.50
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Chapter 1. The Modern Kitchen.
Chapter 2. Introduction to Advanced Cooking.
Chapter 3. Sauces.
Chapter 4. Soups.
Chapter 5. Salads, Pastas, and Other First Courses.
Chapter 6. Fish and Other Seafood.
Chapter 7. Poultry and Feathered Game.
Chapter 8. Beef, Lamb, Pork, and Veal.
Chapter 9. Miscellaneous Meats.
Chapter 10. Vegetables.
Chapter 11. Cold Foods.
Appendix 1: Basic Recipes.
Appendix 2: Measurement.
Bibliography.
Glossary.
Index.
