courses. All the methods and recipes, both classic and modern, are in use today in fine restaurants and hotels. In fact, nearly all the information contained in this book is derived from knowledge gained by working in restaurants both in America and abroad. This book was written for advanced culinary students who aspire to become chefs, food and beverage managers and restaurant owners. It can also be of great value for those cooks who seek to improve their craft and to obtain fresh idea and insight.

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