TY  - BOOK
AU  - Gisslen,Wayne
TI  - Professional cooking
SN  - 047166376X (cloth trade version)
AV  - TX820 .G54 2007
U1  - 641.5 22
PY  - 2007///
CY  - Hoboken, N.J.
PB  - John Wiley
KW  - Quantity cooking
KW  - Food service
N1  - "Featuring recipes from Le Cordon Bleu."; Includes bibliographical references (p. 1031-1032) and indexes
UR  - http://www.loc.gov/catdir/toc/ecip063/2005032307.html
UR  - http://www.loc.gov/catdir/enhancements/fy0623/2005032307-d.html
ER  -