Professional cooking / Wayne Gisslen ; photography by J. Gerard Smith ; with a foreword by Andre J. Cointreau.
Publication details: Hoboken, N.J. : John Wiley & Sons, 2007.Edition: 6th edDescription: xxxii, 1056 p. : col. ill. ; 29 cm. + 1 CD-ROM (4 3/4 in.)ISBN:- 9780471663744
| Current library | Call number | Status | Date due | Barcode |
|---|---|---|---|---|
| Manila Tytana Colleges Library CIRCULATION SECTION | CIR TX 820 G57 2007 (Browse shelf(Opens below)) | Available | 031934 |
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| CIR TX 820 C73 2006 Practical professional cookery / | CIR TX 820 C73 2006 Practical professional cookery / | CIR TX 820 G57 2003 Professional cooking / | CIR TX 820 G57 2007 Professional cooking / | CIR TX 820 G57 2015 Professional cooking / | CIR TX 820 G57 2016 Essentials of professional cooking / | CIR TX 820 G57 2019 Professional cooking / |
"Featuring recipes from Le Cordon Bleu."
Includes bibliographical references (p. 1031-1032) and indexes.
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