author: le cordon bleu

Professional Cooking for Canadian Chefs

Professional Cooking for Canadian Chefs
Wayne GisslenMary Ellen GriffinLe Cordon Bleu
Food service
... Star anise Ginger root 15 mL Sichuan peppercorns 250 mL Soy sauce 4 . Add the chicken . Simmer until tender . 1 L Water or chicken stock 5 . 30 g Sugar 2 2 Scallions 2 fl oz 1 tbsp 1⁄2 pt 2 pt 1 oz Serve the chicken hot or cold . If it ...
Professional Cooking, Fourth Edition College and NRAEF Workbook Package

Professional Cooking, Fourth Edition College and NRAEF Workbook Package
Wayne GisslenMary Ellen GriffinLe Cordon BleuNational Restaurant Association Educational Foundation
Cooking
Professional Baking, Third Edition College and NRAEF Workbook Package

Professional Baking, Third Edition College and NRAEF Workbook Package
Wayne GisslenMary Ellen GriffinLe Cordon BleuNational Restaurant Association Educational Foundation
Cooking
Gisslen/Pro Baking 4th Edition College W/CD + NRAEF/ServSafe Coursebook 4th Edition W/Exam - SET

Gisslen/Pro Baking 4th Edition College W/CD + NRAEF/ServSafe Coursebook 4th Edition W/Exam - SET
Wayne GisslenLe Cordon BleuNRA Educational Foundation
Chocolate: 170 recetas para caer en la tentación. Grandes clásicos y creaciones originales

Chocolate: 170 recetas para caer en la tentación. Grandes clásicos y creaciones originales
Le Cordon Bleu
Cooking
Entre en un universo de dulces donde el chocolate es el rey: pasteles esponjosos, fondants, postres helados, bebidas, bocaditos, golosinas,... 'Logre llevar a buen término todas las recetas gracias a los consejos de Le Cordon Bleu.

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