Professional cooking
By: Wayne Gisslen ; with a foreword by André ; photography by J. Gerard Smith.
Edition: 4th ed.
Publisher: Wiley
Published: 1999
Place of publication: New York
Language: eng
Number of pages: 858
Subjects: Quantity cookery.; Food service.
Description: Includes recipes from Le Cordon Bleu cooking school, nutritional analyses, safety information, a glossary of cooking terms, and American, British, and French culinary vocabulary.
Notes: "Featuring recipes from Le Cordon bleu, L'art culinaire, Paris, 1895."
Includes indexes.
Accompanied by folder containing 1 computer laser optical disc, 4 3/4 in.