Gisslen, Wayne,  1946- <br/><br/>
Professional cooking / 
Wayne Gisslen ; with a foreword by André J. Cointreau ; photography by Gerard Smith. 
 - 5th ed. 
 - New York :  J. Wiley,  c2003. 
 - xxxii, 960 p. :  col. ill. ;  29 cm. +  1 CD-ROM (4 3/4 in.) 
<br/><br/> "Featuring recipes from Le Cordon bleu, L'art culinaire, Paris, 1895." 
<br/><br/>Includes bibliographical references (p. 899-900) and indexes. 
<br/><br/><label>ISBN: </label>0471397113 
<br/><br/><label>LCCN: </label>2003530001 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Quantity cooking.<br/>Food service.
<br/><br/><label>LC Class. No.: </label>TX820  / .G54 2003 
<br/><br/><label>Dewey Class. No.: </label>641.57