TY  - BOOK
AU  - Gisslen,Wayne
TI  - Professional cooking
SN  - 0471663743 (cloth/cd college version)
U1  - 641.57 GIS 22
PY  - 2007///
CY  - Hoboken, N.J.
PB  - John Wiley
KW  - Quantity cooking
KW  - Food service
N1  - "Featuring recipes from Le Cordon Bleu."; Includes bibliographical references (p. 1031-1032) and indexes
ER  -