Professional cooking
By: Wayne Gisslen ; photography by J. Gerard Smith
Edition: 7th ed.
Publisher: John Wiley & Sons
Published: 2011
Place of publication: Hoboken, N.J
Language: eng
Number of pages: 1088
ISBN-13: 9780470197523; 9780470197530
Subjects: Food service; Quantity cooking
Notes: Includes bibliographical references (p. 1059-1060) and indexes.