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" Professional cooking for Canadian chefs / "


Document Type : BL
Record Number : 1022385
Doc. No : b776755
Main Entry : Gisslen, Wayne,1946-
Title & Author : Professional cooking for Canadian chefs /\ Wayne Gisslen ; with a foreword by André J. Cointreau ; photography by J. Gerard Smith ; featuring recipes from Le Cordon Bleu, Academie d'Art Culinaire de Paris, 1895.
Edition Statement : 6th ed.
Publication Statement : Hoboken, N.J. :: John Wiley & Sons,, ©2007.
Page. NO : xxxii, 1056 pages :: illustrations (chiefly color) ;; 29 cm ++ 1 CD-ROM (4 3/4 in.)
ISBN : 0471663778
: : 9780471663775
Bibliographies/Indexes : Includes bibliographical references (pages 1031-1032) and indexes.
Subject : Food service.
Subject : Quantity cooking.
Subject : Food service.
Subject : Quantity cooking.
Dewey Classification : ‭641.5/7‬
LC Classification : ‭TX820‬‭.G543 2007‬
Added Entry : Griffin, Mary Ellen.
copyhttps://lib.clisel.com/site/catalogue/1022385
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