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[NT 33762] ISBD
Professional cooking
[NT 42944] Record Type:
[NT 1579] Language materials, printed : [NT 40817] monographic
[NT 47261] Author:
GisslenWayne, 1946-
[NT 47351] Place of Publication:
Hoboken, N.J.
[NT 47263] Published:
John Wiley;
[NT 47352] Year of Publication:
c2007.
[NT 50960] Edition:
6th ed.
[NT 47264] Description:
xxxii, 1056 p.ill. (chiefly col.) : 29 cm.; 1 CD-ROM (4 3/4 in.)+
[NT 47266] Subject:
Quantity cookery. -
[NT 47266] Subject:
Food service. -
[NT 47265] Notes:
"Featuring recipes from Le Cordon Bleu."
[NT 50961] ISBN:
0471663751
Professional cooking
Gisslen, Wayne
Professional cooking
/ Wayne Gisslen ; photography by J. Gerard Smith ; with a foreword by Andre J. Cointreau. - 6th ed.. - Hoboken, N.J. : John Wiley, c2007.. - xxxii, 1056 p. ; ill. (chiefly col.) ; 29 cm..
"Featuring recipes from Le Cordon Bleu.".
Includes bibliographical references (p. 1031-1032) and indexes..
ISBN 0471663751ISBN 047166376XISBN 9780471663751ISBN 9780471663768ISBN 0471663743ISBN 9780471663744
Quantity cookery.Food service.
Professional cooking
LDR
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Wayne Gisslen ; photography by J. Gerard Smith ; with a foreword by Andre J. Cointreau.
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John Wiley
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"Featuring recipes from Le Cordon Bleu."
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119112
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