TY  - BOOK
AU  - Gisslen,Wayne
TI  - The chef's art: secrets of four-star cooking at home 
SN  - 0471836842
U1  - 641.5 
PY  - 1993///
CY  - New York
PB  - John Wiley
KW  - Cooking
N1  - Includes bibliographical references (p. 623-624) and index; 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
ER  -