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Essentials of professional cooking /

Gisslen, Wayne, 1946-

Essentials of professional cooking / Wayne Gisslen. - xiv, 562 p. : ill. ; 29 cm. 1 CD-ROM (4 3/4 in.)

Includes index.

ISBN: 0471202029 (cloth)

LCCN: 2002191066

Subjects--Topical Terms:
Quantity cooking.
Food service.

LC Class. No.: TX820 / .G524 2004

Dewey Class. No.: 641.5/7 GIS

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