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Professional cooking / Wayne Gisslen ; with a foreword by André ; photography by J. Gerard Smith

Author
Gisslen, Wayne, 1946-
Published
New York : Wiley, [1999]
Copyright Date
©1999
Edition
4th ed.
Physical Description
xxxiii, 858 pages : color illustrations ; 29 cm + 1 computer laser optical disc (4 3/4 in.)

Availability

TX820.G54 1999 TX820.G54 1999 workbook
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Subject(s)
ISBN
0471382787 (cloth : college : alk. paper : with CD-ROM)
0471239976 (cloth : college : alk. paper)
0471245631 (cloth : trade : alk. paper)
0471413011 (student workbook)
Note
"Featuring recipes from Le Cordon bleu, L'art culinaire, Paris, 1895."
Includes indexes.
Accompanied by: Professional cooking, fourth edition, student workbook (139 p. ; 24 cm.).
Berks copy lacks CD-ROM and workbook.
Technical Details
System requirements for accompanying computer disc: IBM or compatible PC with 486 or higher processor; Windows 3.1, 95, or 98; 8MB of RAM; 5MB hard disk space.
View MARC record | catkey: 1703891