Gisslen, Wayne,  1946- <br/><br/>
Professional cooking / 
Wayne Gisslen ; photography by J. Gerard Smith ; with a foreword by Andre J. Cointreau. 
 - 6th ed. 
 - Hoboken, N.J. :  John Wiley,  c2007. 
 - xxxii, 1056 p. :  ill. (chiefly col.) ;  29 cm. 
<br/><br/> "Featuring recipes from Le Cordon Bleu." 
<br/><br/>Includes bibliographical references (p. 1031-1032) and indexes. 
<br/><br/><label>ISBN: </label>9780471663768 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Quantity cooking.<br/>Food service.
<br/><br/><label>Dewey Class. No.: </label>641.57 GIS