Title: Professional cooking /
Authors: Gisslen, Wayne, 1946-; Child, Julia
Publisher: Wiley,
Year: 1999
Subjects: Cordon bleu (School : Paris, France); Food service; Food service; Cooking
Abstract: Includes recipes from Le Cordon Bleu cooking school, nutritional analyses, safety information, a glossary of cooking terms, and American, British, and French culinary vocabulary.