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Professional cooking / Wayne Gisslen ; with a foreword by Andr�e J. Cointreau ; photography by Gerard Smith.
Publisher: New York J. Wiley c2003Edition: 5th edDescription: xxxii, 960 pages : col. ill ; 29 cmContent type:- text
- unmediated
- volume
- 0471436259
- 641.57 21
- TX820 .G54 2003
| Item type | Current library | Collection | Shelving location | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|---|
Overnight Books and Pamphlets
|
Main Campus | Reserve Book Collection | Reserve Book Collection | RBC 641.57 GIS (Browse shelf(Opens below)) | Available | 082785 | ||
Reading Room Books and Pamphlets
|
Old Harbour Campus | Reserve Book Collection | Reserve Book Collection | RBC 641.57 GIS (Browse shelf(Opens below)) | Available | 072326 |
"Featuring recipes from Le Cordon bleu, L'art culinaire, Paris, 1895.".
Includes bibliographical references (p. 899-900) and indexes.
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