Gisslen, Wayne,  1946- <br/><br/>
The chef's art :  secrets of four-star cooking at home / 
Wayne Gisslen. 
 - New York :  John Wiley,  c1993. 
 - xxi, 649 p. :  ill. (some col.) ;  26 cm. 
<br/><br/>Includes bibliographical references (p. 623-624) and index. 
<br/><br/>The Professional Approach to Cooking. Basic Cooking Methods. Sauces. Soups. Salads, Pastas, and Other First Courses. Fish and Other Seafood. Poultry and Feathered Game. Beef, Lamb, Pork, and Veal. Miscellaneous Meats. Vegetables. Cold Foods. 
<br/><br/><label>ISBN: </label>0471836842 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cooking.
<br/><br/><label>Dewey Class. No.: </label>641.5  / GIS