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Gisslen, Wayne, 4 0 1946-

Professional cooking 6 6 Wayne Gisslen with a foreword by André J. Cointreau ; photography by J. Gerard Smith. - fourth edition - - xxxiii, 858 pages : color illustrations 29 cm. - - - - - . - . - 0 . - . - 0 .

Featuring recipes from Le Cordon bleu, L'art culinaire, Paris, 1895.;Includes indexes.;Accompanied by folder containing 1 computer laser optical disc, 4 3/4 in.





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ISBN: 0-471-24563-1 (hardcover)

ISSN: 2 = =

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Quantity cooking.;Food service. --------20--

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LC Class. No.: TX820 / .G54 19992

Dewey Class. No.: R 641.57 / G447p 19992

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