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Professional cooking /

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Bibliographic Details
Main Author: Gisslen, Wayne, 1946-
Format: Book
Language:English
Published: New York : Wiley, [1995]
Edition:3rd ed.
Subjects:
Quantity cooking.
Food service.
Cookery
Description
Physical Description:xxxii, 828 pages : illustrations (some color) ; 29 cm.
Bibliography:Includes bibliographical references (pages 801-802) and index.
ISBN:0471593001 (trade)
047159301X (college)