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

By:

Gisslen, Wayne

Contributor(s):

3. Title

Material type: Text

TextLanguage: BI Publication details: John Wiley & Sons, Inc. New York, NY 2003Edition: 5th edDescription: xxxii, 960 pages : colour illustartions ; 29 cm; 960 ms; 29 cmISBN:

9780471436256

Subject(s):

1. Cointreau, Andre J
2. Bleu, Le Cordon
Food service
Quantity cookery
Quantity cooking
TEKNOLOGI

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Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode
Book	PERPUSTAKAAN KKBDA KOLEKSI PINJAMAN	WP	641.815 GIS (Browse shelf(Opens below))	Available		00004306

Includes index and exercises

Bibliography : Pages 899-900

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