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Professional cooking /

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Bibliographic Details
Main Author: Gisslen, Wayne, 1946-
Format: Book
Language:English
Published: Hoboken, N.J. : John Wiley & Sons, [2011]
Edition:Seventh edition.
Subjects:
Quantity cooking.
Food service.
Cooking.
Description
Physical Description:xxxi, 1088 pages : chiefly color illustrations ; 29 cm.
Bibliography:Includes bibliographical references (pages 1059-1060) and indexes.
ISBN:9780470197523 (Higher Education cloth)
0470197528 (Higher Education cloth)
9780470197530 (Trade cloth)
0470197536 (Trade cloth)