Professional cooking /

by Gisslen, Wayne,

Edition statement:6th ed. Published by : John Wiley, (Hoboken, N.J. :) Physical details: xxxii, 1056 p. : ill. (chiefly col.) ; 29 cm. ISBN: 047166376X (cloth trade version); 0471663743 (cloth/cd college version); 0471663751 (pbk.). Subject(s): Quantity cooking. | Food service. Year: 2007

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Item type	Location	Call number	Status	Notes	Date due
Ebook	Turkeyen Campus	TX820 .G54 2007 (Browse shelf)	Available	soft copy available at TCL

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Previous	TX783 S87 Sugar confectionery manufacture /	TX803 C68 S66 Some recipes for utilizing cow-pea /	TX811 Som Some West Indian preserves :	TX820 .G54 2007 Professional cooking /	TX820 I57 Institutional food service :	TX831 B69 Solar cookers for Haiti :	Next

"Featuring recipes from Le Cordon Bleu."

Includes bibliographical references (p. 1031-1032) and indexes.

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Professional cooking /

by Gisslen, Wayne,

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