Gisslen, Wayne,  4  0  1946- <br/><br/>
Professional cooking        6 
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Wayne Gisslen with a foreword by André J. Cointreau ; photography by J. Gerard Smith. 
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 - xxxiii, 858 pages :  color illustrations   29 cm.     
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<br/><br/>   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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<br/><br/><label>ISBN: </label>0-471-24563-1 (hardcover)   
<br/><br/><label>ISSN: </label>2 
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<br/><br/><label>Nat. Bib. No.: </label> 2 
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<br/><br/><label>Subjects--Personal Names: </label><br/>     2     --0------
<br/><br/><label>Subjects--Corporate Names: </label><br/>     6 --0-- 2 --------
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<br/><br/><label>Subjects--Topical Terms: </label><br/>Quantity cooking.;Food service.    --------20--
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<br/><br/><label>LC Class. No.: </label>TX820  / .G54 19992 
<br/><br/><label>Dewey Class. No.: </label>R 641.57  / G447p 19992 
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