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Professional Cooking

By Wayne Gisslen

Published 2014

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Casas, Penelope. The Foods and Wines of Spain. New York: Knopf, 1987.

Claiborne, Craig, and Virginia Lee. The Chinese Cookbook. Philadelphia: Lippincott, 1972.

Cordon Bleu, Le. Kitchen Essentials. Hoboken, New Jersey: John Wiley & Sons, 2001.

Cox, Beverly. Cooking Techniques. Boston: Little, Brown, 1981.

Culinary Institute of America. Garde Manger: The Art and Craft of the Cold Kitchen, 4th ed. Hoboken, New Jersey: John Wiley & Sons, 2012.

____. The Professional Chef, 9th ed. Hoboken, New Jersey: John Wiley & Sons, 2011.

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