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: 641.57Item type | Current location | Shelf location | Call number | Copy number | Status | Notes | Date due | Barcode |
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Main Collection | Taylor's Library-TU |
Floor 4, Shelf 20 , Side 2, TierNo 5, BayNo 6 |
641.57 GIS (Browse shelf) | 1 | Available | SCAFS,70003,03,RM | 5000035586 |
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641.57 GIS Essentials of professional cooking / | 641.57 GIS Essentials of professional cooking / | 641.57 GIS Advanced professional cooking / | 641.57 GIS Professional cooking / | 641.57 GIS Professional cooking / | 641.57 GIS Professional cooking / | 641.57 GIS Professional cooking / |
"Featuring recipes from Le Cordon Bleu."
Includes bibliographical references and index.