Professional cooking
By: Wayne Gisslen ; with a foreword by André J. Cointreau ; photography by Gerard Smith.
Edition: 5th ed.
Publisher: J. Wiley
Published: 2003
Place of publication: New York
Language: eng
Number of pages: 960
Subjects: Quantity cookery; Food service
Notes: Includes bibliographical references (p. 899-900) and indexes.
"Featuring recipes from Le Cordon bleu, L'art culinaire, Paris, 1895."