The culinary professional
Tools and ingredients in the professional kitchen
Stocks, sauces, and soups
Meats, poultry, fish, and shellfish
Vegetables, potatoes, grains and legumes, and pasta and dumplings
Breakfast and garde manger
Baking and pastry.
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The professional chef. ISBN 9780470421352. Published by Wiley in 2011. Publication and catalogue information, links to buy online and reader comments.
