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Professional cooking / Wayne Gisslen ; photography by J. Gerard Smith ; with a foreword by Andre J. Cointreau.
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TextPublication details: Hoboken, N.J. : John Wiley, c2007.Edition: 6th edDescription: xxxii, 1056 p. : ill. (chiefly col.) ; 29 cmISBN: - 0471663743 (cloth/cd college version)
- 9780471663744
- 641.57 GIS 22
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PERPUSTAKAAN KOLEJ KOMUNITI BUKIT BERUANG New Materials Shelf | NFIC | 641.57 GIS (Browse shelf(Opens below)) | Available | 0009054 |
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| 641.57 GIS Study guide to accompany professinal cooking/ | 641.57 GIS Advanced professional cooking / | 641.57 GIS Professional cooking: student workbook/ | 641.57 GIS Professional cooking / | 641.57 GIS Professional cooking / | 641.57 MAG An introduction to food and beverage studies/ | 641.57 MAG An introduction to food and beverage studies/ |
"Featuring recipes from Le Cordon Bleu."
Includes bibliographical references (p. 1031-1032) and indexes.
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