Professional cooking / Wayne Gisslen ; with a foreword by Andre J. Cointreau ; featuring recipes from Le Cordon Bleu ; photography by J. Gerard Smith
By: Gisslen, Wayne.
Material type:
BookPublisher: New York, N.Y. : Wiley, c2003Edition: 5th ed.Description: 960 p. : col. ill.ISBN: 0471436259.Call No.:
TX820
G577P 2003
Subject(s): QUANTITY COOKERY | FOOD SERVICEBibliography, etc. Note: Includes bibliographical references and indexes
| Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|
| Main Campus Book Shelves | TX820 G577P 2003 (Browse shelf) | Available | 200404220052 |
Browsing Main Campus Shelves , Shelving location: Book Shelves Close shelf browser
| TX820 G577A Advanced professional cooking / | TX820 G577A Advanced professional cooking / | TX820 G577P 2003 Professional cooking / | TX820 G577P 2003 Professional cooking / | TX820 H346F 1973 Food preparation for hotels, restaurants and cafeterias | TX820 K677S 1988 Standards, principles, and techniques in quantity food production | TX820 L326F Fundamentals of professional food preparation : a laboratorytext-workbook |
Includes bibliographical references and indexes
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