Gisslen, Wayne  1946- <br/><br/>
Professional cooking / 
Wayne Gisslen ; with a foreword by Andre J. Cointreau ; featuring recipes from Le Cordon Bleu ; photography by J. Gerard Smith 
 - 5th ed. 
 - New York, N.Y. :  Wiley,  c2003 
 - 960 p. :  col. ill. 
<br/><br/>Includes bibliographical references and indexes 
<br/><br/><label>ISBN: </label>0471436259 
<br/><br/><label>Subjects--Topical Terms: </label><br/>QUANTITY COOKERY<br/>FOOD SERVICE
<br/><br/><label>LC Class. No.: </label>TX820  / G577P 2003