Professional Cooking, 6th Edition PDF
Preview Professional Cooking, 6th Edition
COOKING P R O F E S S I O N A L COOKING S i x t h E d i t i o n WAYNE GISSLEN With a foreword by André J. Cointreau, President, Le Cordon Bleu® F e at u ri n g re ci pe s fr o m 01_663743_ffirs.qxd 12/20/05 9:53 AM Page III 01_663743_ffirs.qxd 12/19/05 11:01 AM Page VI P R O F E S S I O N A L COOKING 01_663743_ffirs.qxd 12/19/05 11:01 AM Page I Photography by J. Gerard Smith JOHN WILEY & SONS, INC. 01_663743_ffirs.qxd 12/19/05 11:01 AM Page II COOKING P R O F E S S I O N A L COOKING S i x t h E d i t i o n WAYNE GISSLEN With a foreword by André J. Cointreau, President, Le Cordon Bleu® F e at u ri n g re ci pe s fr o m 01_663743_ffirs.qxd 12/20/05 9:53 AM Page III Le Cordon Bleu logo is a registered trademark of Le Cordon Bleu B.V. This book is printed on acid-free paper. Copyright © 2007 by John Wiley & Sons,Inc. All rights reserved Published by John Wiley & Sons,Inc.,Hoboken,New Jersey Published simultaneously in Canada No part of this publication may be reproduced,stored in a retrieval system,or transmitted in any form or by any means,electronic,mechanical,photocopying,recording,scanning,or otherwise, except as permitted under Section 107 or 108 of the 1976 United States Copyright Act,without either the prior written permission of the Publisher,or authorization through payment of the appropriate per-copy fee to the Copyright Clearance Center,Inc.,222 Rosewood Drive,Dan- vers,MA 01923,(978) 750-8400,fax (978) 750-4470,or on the web at www.copyright.com.Re- quests to the Publisher for permission should be addressed to the Permissions Department, John Wiley & Sons,Inc.,111 River Street,Hoboken,NJ 07030,(201) 748-6011,fax (201) 748- 6008,e-mail:
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