Professional cooking /
Gisslen, Wayne
Professional cooking / Wayne Gisslen ; with foreword by André J. Cointreau, Le Cordon Bleu ; photograph by J. Gerard Smith; - 4th ed. - New York: John Wiley & Sons; c1999. - xxxiii, 858 p. ill. (some col.) 29 cm.
Featuring recipes from Le Cordon Bleu L'Art Culinare Paris-1895.
Includes bibliographical references (p. 811-812) and index.
0471245631 53.68.
Food service
Quantity cookery.
Professional cooking / Wayne Gisslen ; with foreword by André J. Cointreau, Le Cordon Bleu ; photograph by J. Gerard Smith; - 4th ed. - New York: John Wiley & Sons; c1999. - xxxiii, 858 p. ill. (some col.) 29 cm.
Featuring recipes from Le Cordon Bleu L'Art Culinare Paris-1895.
Includes bibliographical references (p. 811-812) and index.
0471245631 53.68.
Food service
Quantity cookery.