Cover Image

Essentials of professional cooking /

Bibliographic Details
Main Author: Gisslen, Wayne, 1946-
Format: Book
Language:English
Published: Hoboken, N.J. : John Wiley, [2004]
Subjects:
Quantity cooking.
Food service.
Online Access:Table of contents
Description
Physical Description:xiv, 562 pages : color illustrations ; 29 cm. + 1 CD-Rom (4 3/4 in.).
Bibliography:Includes bibliographical references (pages 543-544) and index.
ISBN:0471202029 (cloth)