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Gisslen, Wayne,.

Professional cooking / Wayne Gisslen ; with a foreword by André J. Cointreau ; photography by Gerard Smith. - Fifth edition. - New York : John Wiley & Sons, Inc, c2003. - xxxii, 960 pages : illustrations ; 28 cm.

"Featuring recipes from Le Cordon bleu, L'art culinaire, Paris, 1895."

Includes bibliographical references (p. 899-900) and indexes.

ISBN: 0471436259

LCCN: 2001046853

Subjects--Topical Terms:
Quantity cookery.
Food service.

LC Class. No.: TX820 / .G54 2003

Dewey Class. No.: 641.57