Gisslen, Wayne <br/><br/>
Professional baking / Wayne Gisslen ; featuring recipes from Le Cordon Bleu with a foreword by Andre J. Cointreau 

 - 3rd ed. 
 - New York, NY  John Wiley & Sons, Inc.  2001 
 - xxiv, 646 pages : colour illustrations ; 29 cm. xxiv, 645 p  29 cm 
<br/><br/> Includes index and exercises. 
<br/><br/>Includes bibliography references (page 629) 
<br/><br/><label>ISBN: </label>9780471346470 
<br/><br/><label>Subjects--Personal Names: </label><br/>1. Title
<br/><br/><label>Subjects--Topical Terms: </label><br/>Baking<br/>Food presentation<br/>TEKNOLOGI