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 descriptionItem type | Current location | Collection | Call number | Status | Notes | Date due | Item holds |
---|---|---|---|---|---|---|---|
General Circulation Books | General Stacks | Non-fiction | TX820.G54 2007 (Browse shelf) | Available | A.Y | ||
General Circulation Books | Reference | Reference | TX820.G54 2007 (Browse shelf) | Available | P.K |
Total holds: 0
"Featuring recipes from Le Cordon Bleu."
Includes bibliographical references (p. 1031-1032) and indexes.
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