Professional cooking / Wayne Gisslen ; photography by J. Gerard Smith ; with a foreword by Andre J. Cointreau.
By: Gisslen, Wayne [author]
Publisher: New Jersey: John Wiley & Sons, Inc., c2007Edition: Sixth educationDescription: xxxii, 1056 pages: illustrations (chiefly color) ; 28 cmContent type: text Media type: unmediated Carrier type: volumeISBN: 047166376X (cloth trade version); 0471663743 (cloth/cd college version); 9780471663768Subject(s): Quantity cooking | Food serviceDDC classification: 641.57 LOC classification: TX820 | .G54 2007Online resources: Table of contents | Publisher description| Item type | Current location | Home library | Call number | Status | Date due | Barcode | Item holds |
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COLLEGE LIBRARY | COLLEGE LIBRARY SUBJECT REFERENCE | 641.57 G447 2007 (Browse shelf) | Available | CL-35811 |
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"Featuring recipes from Le Cordon Bleu."
Includes bibliographical references (p. 1031-1032) and indexes.
600-699 641.57
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