TY  - BOOK
AU  - Gisslen,Wayne
TI  - Essentials of professional cooking
SN  - 0471202029 (hardback)
U1  - 641.57 
PY  - 2004///
CY  - Hoboken, NJ
PB  - John Wiley
KW  - Food service
KW  - Quantity cooking
N1  - Accompanied by : Essentials of professional cooking : student workbook / ProMgmt. National Restaurant Association Educational Foundation (xii, 133 p. ; 24 cm.), c2004; Includes bibliographical references and index
ER  -