TY  - BOOK
AU  - Gisslen,Wayne
TI  - Professional cooking
SN  - 0471397113
AV  - TX820 .G54 2003
U1  - 641.57 21
PY  - 2003///
CY  - New York
PB  - J. Wiley
KW  - Quantity cooking
KW  - Food service
N1  - "Featuring recipes from Le Cordon bleu, L'art culinaire, Paris, 1895."; Includes bibliographical references (p. 899-900) and indexes
UR  - http://www.loc.gov/catdir/description/wiley035/2001046853.html
UR  - http://www.loc.gov/catdir/toc/wiley021/2001046853.html
ER  -