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Professional cooking /

Gisslen, Wayne, 1946-

Professional cooking / Wayne Gisslen ; With a foreword by ANDRÉ J. COINTREAU ; photography by J.GERARD SMITH. - FIFTH EDITION - xxxii, 960 pages: colour illustrations; 28 cm

"Featuring recipes from Le Cordon bleu, L'art culinaire, Paris, 1895."

Includes bibliographical references: page 899-900 and indexes.

ISBN: 0471436259 RM319.63

LCCN: 2001046853

Subjects--Topical Terms:
Quantity cooking.
Food service.

Index Terms--Curriculum Objective: --SKU, SOP

LC Class. No.: TX820 / .G54 2001

Dewey Class. No.: 641.57

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