00885nam a2200253Ia 4500001000700000003000500007005001700012008004100029020002300070040001900093100001900112245013100131250001200262260004200274264004100316300004500357336000800402337001600410338001900426500006900445504006400514650002400578650002900602224391BIBL20180907104333.0991217t1999    nyua          000 0 eng d  a0471245631c53.68.  aEVLGbspaerda0 aGisslen, Wayne10aProfessional cooking /cWayne Gisslen ; with foreword by André J. Cointreau, Le Cordon Bleu ; photograph by J. Gerard Smith;  a4th ed.  aNew York:bJohn Wiley & Sons;cc1999.  aNew York:bJohn Wiley & Sons;c1999.  axxxiii, 858 p.bill. (some col.)c29 cm.  btxt  2rdamediabn  2rdacarrierbnc  aFeaturing recipes from Le Cordon Bleu L'Art Culinare Paris-1895.  aIncludes bibliographical references (p. 811-812) and index. 0aFood service2Local 0aQuantity cookery.2Local