Gisslen, Wayne <br/><br/>
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. 
<br/><br/> Featuring recipes from Le Cordon Bleu L'Art Culinare Paris-1895. 
<br/><br/>Includes bibliographical references (p. 811-812) and index. 
<br/><br/><label>ISBN: </label>0471245631  53.68. 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service<br/>Quantity cookery.