Professional cooking, for Canadian chefs
By: by Wayne Gisslen, Mary Ellen Griffin ; featuring recipes from Le Cordon Bleu, l'Art Culinaire, Paris?1895.
Contributors: Griffin, Mary Ellen.
Edition: 6th ed.
Publisher: John Wiley & Sons
Published: 2006
Place of publication: Hoboken, NJ
Language: eng
Subjects: Quantity cookery; Food service
Notes: Includes bibliographical references and index.