Professional cooking / Wayne Gisslen ; with a foreword by Andre J. Gointreau ; photography by Gerard Smith.
Material type:
TextPublisher: New York : Wiley, c2003Edition: 5th edDescription: xxxii, 960 p. : col. illSubject(s): Quantity cookery | Food service
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College Learning Resource Center General Circulation | TX 820 G54 2003 (Browse shelf) | Available | CL9222 | |
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College Learning Resource Center General Circulation | TX 820 G54 2003 (Browse shelf) | Available | CL9360 |
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| TX 809 R5 R53 2005 Rice & risotto. | TX 817 C6 M65 2014 Coffee Obsession / | TX 820 F37 2017 The science of cooking : | TX 820 G54 2003 Professional cooking / | TX 820 G54 2003 Professional cooking / | TX 820 M255 2001 The modern cook / | TX 820 P738 2006 The professional chef / |
Includes index.
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