Gisslen, Wayne,  1946- <br/><br/>
Essentials of professional cooking / 
Wayne Gisslen; photography by J. Gerard Smith. 
 - xiv, 562 pages :  colour illustrations ;  29 cm. +  1 CD-ROM (4 3/4 in.) 
<br/><br/> Accompanied by : Essentials of professional cooking : student workbook / ProMgmt. National Restaurant Association Educational Foundation (xii, 133 p. ; 24 cm.), c2004. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/><label>ISBN: </label>0471202029 (hardback) 9780471202028 (hardback) 0471309710 (student workbook) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service.<br/>Quantity cooking
<br/><br/><label>Dewey Class. No.: </label>641.57  / GIS