Gisslen, Wayne,  1946- <br/><br/>
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 
<br/><br/> "Featuring recipes from Le Cordon bleu, L'art culinaire, Paris, 1895." 
<br/><br/>Includes bibliographical references: page 899-900 and indexes. 
<br/><br/><label>ISBN: </label>0471436259  RM319.63 
<br/><br/><label>LCCN: </label>2001046853 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Quantity cooking.<br/>Food service.
<br/><br/><label>Index Terms--Curriculum Objective: </label>--SKU, SOP
<br/><br/><label>LC Class. No.: </label>TX820  / .G54 2001 
<br/><br/><label>Dewey Class. No.: </label>641.57