000			00885nam a2200289Ia 4500
001			0002865
008			231110s9999 xx 000 0 und d
020			_a9780471436256
041			_aBI
090			_a641.815 GIS
100	0		_aGisslen, Wayne
245	0	0	_aProfessional cooking / Wayne Gisslen with a foreword by Andre J. Cointreau ; featuring recipes from Le Cordon Bleu
250			_a5th ed.
260			_bJohn Wiley & Sons, Inc. _aNew York, NY _c2003
300			_a xxxii, 960 pages : colour illustartions ; 29 cm.
300			_a960 ms
300			_c29 cm
500			_aIncludes index and exercises
504			_aBibliography : Pages 899-900
600	0	0	_a1. Cointreau, Andre J.
600	0	0	_a2. Bleu, Le Cordon
650		0	_aFood service
650		0	_aQuantity cookery
650		0	_aQuantity cooking
650		0	_aTEKNOLOGI
700	0		_a3. Title
999			_c6411 _d6411