by Manuel Garcés · Ediciones Paraninfo, S.A · tapa blanda · ISBN 9788428318426
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This second volume of 'Professional Cooking Course' covers the culinary specialties essential for an expert cook. It focuses on the programs taught in Official Schools, serving as an auxiliary text in these courses and as an update and learning tool for the professional. The book explores the knowledge of genres, the elaboration and conservation of food, offering a comprehensive training in the field of professional gastronomy.
