Professional cooking / Wayne Gisslen ; photography by J. Gerard Smith ; with a foreword by Andre J. Cointreau.
Material type:
TextPublication details: Hoboken, N.J. : John Wiley, c2007Edition: 6th edDescription: xxxii, 1056 p. : ill. (chiefly col.)ISBN: 047166376X (cloth trade version); 0471663743 (cloth/cd college version); 0471663751 (pbk.)Subject(s): Quantity cooking | Food serviceLOC classification: TX820 | .G54 2007Online resources: Click here to access online | Click here to access online
| Item type | Current library | Collection | Call number | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|---|
Books
|
Main Campus General Collection | General collection | TX820 .G54 2007 (Browse shelf(Opens below)) | Available | SC | 8558 | |
|
Books
|
Main Campus General Collection | General collection | TX820 .G54 2007 (Browse shelf(Opens below)) | Available | SC | 20116022 | |
|
Books
|
Main Campus General Collection | General collection | TX820 .G54 2007 (Browse shelf(Opens below)) | Available | SC | 20116021 |
"Featuring recipes from Le Cordon Bleu."
There are no comments on this title.