Professional cooking /
Wayne Gisslen ; with a foreword by Andri J. Cointreau ; photography by J. Gerard Smith.
- 5th ed.
- New York : J. Wiley, c2003 +
- xxxii, 960 p. : col. ill. ; 29 cm.
"Featuring recipes from Le Cordon bleu, L'art culinaire, Paris, 1895."