Gisslen, Wayne,  1946- <br/><br/>
Essentials of professional cooking / 
Wayne Gisslen. 
 - xiv, 562 p. :  ill. ;  29 cm.  1 CD-ROM (4 3/4 in.) 
<br/><br/> Includes index. 
<br/><br/><label>ISBN: </label>0471202029 (cloth) 
<br/><br/><label>LCCN: </label>2002191066 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Quantity cooking.<br/>Food service.
<br/><br/><label>LC Class. No.: </label>TX820  / .G524 2004 
<br/><br/><label>Dewey Class. No.: </label>641.5/7 GIS