Professional cooking / Wayne Gisslen with a foreword by Andre J. Cointreau ; featuring recipes from Le Cordon Bleu - Gisslen, Wayne; 3. Title (John Wiley & Sons, Inc. New York, NY, 2003)
Includes index and exercises
Bibliography : Pages 899-900
Keywords: 1. Cointreau, Andre J; 2. Bleu, Le Cordon; Food service; Quantity cookery; Quantity cooking; TEKNOLOGI