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Essentials of Professional Cooking

Essentials of Professional Cooking by Wayne Gisslen
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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.

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Wiley; June 2006
578 pages; ISBN 9780471469162
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Title: Essentials of Professional Cooking
Author: Wayne Gisslen
 
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