Professional cooking / Wayne Gisslen ; with a foreword by Andri J. Cointreau ; photography by J. Gerard Smith.
By: Gisslen, Wayne
.
Publisher: New York : J. Wiley, c2003 +Edition: 5th ed.Description: xxxii, 960 p. : col. ill. ; 29 cm.ISBN: 0471436259.Subject(s): Food service | Quantity cookingDDC classification: 641.57
| Item type | Current location | Call number | Vol info | Copy number | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|---|---|
| Main Collection | Taylor's Library-TU | 641.57 GIS (Browse shelf) | 1 | Available | SCAFS,70006,03,RM | 1000802440 | ||
| Accompanying Material (Media Resource) | Taylor's Library-TU | 641.57 GIS (Browse shelf) | CD-ROM (Instructors Tools) | 1 | Available | SCAFS,70006,03,RM | 1000806662 |
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"Featuring recipes from Le Cordon bleu, L'art culinaire, Paris, 1895."