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Professional Cooking

By Wayne Gisslen

Published 2014

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Achatz, Grant. Alinea. Berkeley, California: Ten Speed Press, 2008.

Amendola, Joseph. The Baker’s Manual for Quantity Baking and Pastry Making, 5th ed. Hoboken, New Jersey: John Wiley & Sons, 2002.

American Culinary Federation. Culinary Fundamentals. Upper Saddle River, New Jersey: Prentice Hall, 2006.

Anderson, Jean. The Food of Portugal. New York: Morrow, 1986.

Anderson, Jean, and Hedy Wurz. The New German Cookbook. New York: HarperCollins, 1993.

Andoh, Elizabeth. At Home with Japanese Cooking. New York: Knopf, 1980.

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