Professional cooking for Canadian chefs
By: Wayne Gisslen, with a foreword by Andre J. Cointreau; featuring recipes from Le Cordon Bleu, L'Art Culinaire, Paris,-1895.
Edition: 5th ed.
Publisher: John Wiley
Published: 2003
Place of publication: New York
Language: eng
Number of pages: 960
Subjects: Quantity cookery.; Food service.
Notes: Includes CD-ROM.
Includes bibliographical references (p. 899-900) and index.