Professional cooking/
Gisslen, Wayne.
Professional cooking/ Wayne Gisslen. -- 6th ed. -- Hoboken, New Jersey: John Wiley & Sons, 2007.
1056 p.: col. ill.; 29 cm.
"Featuring recipes from Le Cordon Bleu." Includes appendices, bibliographical references, glossary and index.
978-0-471-66376-8
Quantity cookery.
Food service.
GR 641.57 G447 2007
Professional cooking/ Wayne Gisslen. -- 6th ed. -- Hoboken, New Jersey: John Wiley & Sons, 2007.
1056 p.: col. ill.; 29 cm.
"Featuring recipes from Le Cordon Bleu." Includes appendices, bibliographical references, glossary and index.
978-0-471-66376-8
Quantity cookery.
Food service.
GR 641.57 G447 2007