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