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|aTX820|b.G54 2003
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|a641.57|221
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|aNTTU|bG|cE030170|d641.57|eG531|pBOOK|fCKY|zBOOK|m0|xwith 1 disc D015238|tDDC
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|aNTTU|bG|cD015238|d641.57|eG531|pBOOK|ldisc|fCKY|zBOOK|m0|tDDC
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|aGisslen, Wayne,|d1946-
|
245 |
10
|
|aProfessional cooking /|cWayne Gisslen ; with a foreword by Andre J. Cointreau ; photography by Gerard Smith.
|
250 |
|
|a5th ed.
|
260 |
|
|aNew York :|bJ. Wiley,|cc2003.
|
300 |
|
|axxxii, 960 p. :|bcol. ill. ;|c29 cm.
|
500 |
|
|a"Featuring recipes from Le Cordon bleu, L'art culinaire, Paris, 1895."
|
504 |
|
|aIncludes bibliographical references (p. 899-900) and indexes.
|
650 |
0
|
|aQuantity cookery.
|
650 |
0
|
|aFood service.
|
809 |
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|d641.57|eG531|tDDC|pBOOK
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856 |
42
|
|3Contributor biographical information|uhttp://www.loc.gov/catdir/bios/wiley043/2001046853.html
|
856 |
42
|
|3Publisher description|uhttp://www.loc.gov/catdir/description/wiley035/2001046853.html
|
856 |
41
|
|3Table of contents|uhttp://www.loc.gov/catdir/toc/wiley021/2001046853.html
|