Professional cooking / Wayne Gisslen with a foreword by Andre J. Cointreau ; featuring recipes from Le Cordon Bleu

Gisslen, Wayne

Professional cooking / Wayne Gisslen with a foreword by Andre J. Cointreau ; featuring recipes from Le Cordon Bleu - 5th ed. - New York, NY John Wiley & Sons, Inc. 2003 - xxxii, 960 pages : colour illustartions ; 29 cm. 960 ms 29 cm

Includes index and exercises

Bibliography : Pages 899-900

9780471436256


1. Cointreau, Andre J.
2. Bleu, Le Cordon


Food service
Quantity cookery
Quantity cooking
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