Professional cooking / Wayne Gisslen ; with a foreword by André J. Cointreau ; photography by Gerard Smith.
By: Gisslen, Wayne
Publisher: New York : John Wiley & Sons, Inc, c2003Edition: Fifth editionDescription: xxxii, 960 pages : illustrations ; 28 cmISBN: 0471436259Subject(s): Quantity cookery | Food serviceDDC classification: 641.57 LOC classification: TX820 | .G54 2003| Item type | Current location | Home library | Call number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|
| Circulation | Sibalom | Sibalom Circulation | 641.57 G44p 2003 (Browse shelf) | Available | UAMAIN 26986 |
Total holds: 0
Browsing Sibalom Shelves , Shelving location: Circulation Close shelf browser
| No cover image available | No cover image available | No cover image available |
|
|
No cover image available | No cover image available | ||
| 641.5636 H77n 1995 New food for a vegetarian family / | 641.5636 M78 1996 Moosewood restaurant cooks for a crowd / | 641.5636 W77w 2002 Wholefood and vegetarian cookery / | 641.57 G44p 2003 Professional cooking / | 641.5753 P26c 1997 Cruising cuisine : fresh food from the galley / | 641.5784 1992 Grilling / | 641.5784 1996 Grill Italian / |
"Featuring recipes from Le Cordon bleu, L'art culinaire, Paris, 1895."
Includes bibliographical references (p. 899-900) and indexes.
There are no comments for this item.