Professional cooking / Wayne Gisslen ; with a foreword by Andre J. Cointreau ; featuring recipes from Le Cordon Bleu ; photography by J. Gerard Smith

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Material type: Text

TextPublication details: New York, N.Y. : Wiley, c2003Edition: 5th edDescription: 960 p. : col. illISBN:

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Holdings
Item type	Home library	Collection	Shelving location	Call number	Status	Barcode
Books	BU Library and Learning Space	Books	Book Shelves	TX820 G577P 2003 (Browse shelf(Opens below))	Available	200404220052

Total holds: 0

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Previous	TX820 G577A Advanced professional cooking /	TX820 G577A Advanced professional cooking /	TX820 G577P 2003 Professional cooking /	TX820 G577P 2003 Professional cooking /	TX820 H346F 1973 Food preparation for hotels, restaurants and cafeterias	TX820 K677S 1988 Standards, principles, and techniques in quantity food production	TX820 L326F Fundamentals of professional food preparation : a laboratorytext-workbook	Next

Includes bibliographical references and indexes

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