Professional cooking / Wayne Gisslen ; photography by J. Gerard Smith ; with a foreword by Andre J. Cointreau.
By: Gisslen, Wayne
.
Material type: 
BookPublisher: Hoboken, N.J. : John Wiley, c2007Edition: 6th ed.Description: xxxii, 1056 p. : ill. (chiefly col.) ; 29 cm.ISBN: 047166376X (cloth trade version); 0471663743 (cloth/cd college version); 0471663751 (pbk.).Subject(s): Quantity cooking | Food serviceDDC classification: 641.5/7 Online resources: Table of contents | Publisher description
| Item type | Current location | Collection | Call number | Status | Notes | Date due | Item holds |
|---|---|---|---|---|---|---|---|
General Circulation Books
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General Stacks | Non-fiction | TX820.G54 2007 (Browse shelf) | Available | A.Y | ||
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General Circulation Books
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Reference | Reference | TX820.G54 2007 (Browse shelf) | Available | P.K |
Total holds: 0
Browsing Technical University of Kenya Library Shelves , Shelving location: Reference , Collection code: Reference Close shelf browser
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| TX749.G47 1977 the complete book of meat: | TX763.T44 1979 the new international confectioner: | TX771.M37 1999 One hundred easy cake designs:with easy to follow instructions: | TX820.G54 2007 Professional cooking / | TX820.M46 1978 buffets and receptions: | TX911.B43 1969 A manual of hotel reception | Z696.D51 1979 Abridged Dewey decimal classification and relative index / |
"Featuring recipes from Le Cordon Bleu."
Includes bibliographical references (p. 1031-1032) and indexes.
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