Gisslen, Wayne <br/><br/>
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 
<br/><br/> Includes index    and exercises 
<br/><br/>Bibliography : Pages 899-900 
<br/><br/><label>ISBN: </label>9780471436256 
<br/><br/><label>Subjects--Personal Names: </label><br/>1. Cointreau, Andre J.<br/>2. Bleu, Le Cordon
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service<br/>Quantity cookery<br/>Quantity cooking<br/>TEKNOLOGI