Professional cooking Wayne Gisslen with a foreword by André J. Cointreau ; photography by J. Gerard Smith. 6
By: Gisslen, Wayne, 4 0 16 [, ] | [, ] |
Contributor(s): 5 6 [] |
Language: Unknown language code Summary language: Unknown language code Original language: Unknown language code Series: ; New York : John Wiley & Sons, Inc., ©1999.46Edition: fourth editionDescription: 29 cm. xxxiii, 858 pages : color illustrationsContent type: text Media type: 2 Carrier type: volumeISBN: 0-471-24563-1 (hardcover)ISSN: 2Other title: 6 []Uniform titles: | | Subject(s): -- 2 -- 0 -- -- | -- 2 -- 0 -- 6 -- | 2 0 -- | -- -- 20 -- | | -- -- Quantity cooking.;Food service. -- -- 20 -- | -- -- -- 20 -- --Genre/Form: -- 2 -- Additional physical formats: DDC classification: | R 641.57 LOC classification: | TX820 | .G54 19992Other classification:| Item type | Current location | Home library | Collection | Call number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|---|
| Book | PLM | PLM Reference Section | Reference | R 641.57 G447p 1999 (Browse shelf) | Available | R29757 |
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. 56
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