Professional cooking
By: by Wayne Gisslen ; photography by J. Gerard Smith ; with a foreword by Andre J. Cointreau.
Publisher: Wiley
Published: 2006
Place of publication: Hoboken, NJ
Language: eng
Number of pages: 1088
Subjects: Quantity cookery; Food service
Notes: Includes bibliographical references and index.
"Featuring recipes from Le Cordon Bleu."