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The New Professional Chef
by
- Original publisher
- John Wiley & Sons
- Date of publication
- 1991
- ISBN
- 0442219822
Recommended by
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Chris J L Young
Baker
Dare I say this is a challenger to Larousse? It certainly has more than enough to keep a keen amateur cook like me going. Also, unlike that French bible, it acknowledges there are many brilliant dishes offered by other cuisines…
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Susi Gott Séguret
Chef, Author, Culinary School Director
Almost everything you need to know.