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Professional cooking / by Wayne Gisslen ; photography by J. Gerard Smith ; with a foreword by Andre J. Cointreau.

By: Gisslen, Wayne, 1946-.
Publisher: Hoboken, NJ : Wiley, 2006Copyright date: ©2006Edition: 6th edition.Description: xxxii, 1056 pages : illustrations (chiefly color) ; 29 cm.Content type: text | still image Media type: unmediated Carrier type: volumeISBN: 047166376X (hardcover); 9780471663768 (hardcover).Subject(s): Quantity cooking | Food serviceDDC classification: 641.57
Item type Current location Call number Copy number Status Notes Date due Barcode
Main Collection Taylor's Library-TU
641.57 GIS (Browse shelf) 1 Available SCAFS,70003,03,RM 1000807427

"Featuring recipes from Le Cordon Bleu."

Includes bibliographical references and index.