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Professional cooking

Wayne Gisslen

1983680 pagesabout 10–16 hours
1983
first published
  • 1983Wiley · 680 pages · ENGISBN 9780471082484
  • 1989Wiley · 808 pages · ENGISBN 9780471838494
  • 1989Wiley · 808 pages · ENGISBN 9780471838487
  • 1995Wiley · 828 pages · ENGISBN 9780471593003
  • 1999Wiley · ENGISBN 9780471382782
  • 1999Wiley · 858 pages · ENGISBN 9780471239970
  • 2003J. Wiley · 960 pages · ENGISBN 9780471436256
  • 2006Wiley · 1088 pages · ENGISBN 9780471663768
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Includes recipes from Le Cordon Bleu cooking school, nutritional analyses, safety information, a glossary of cooking terms, and American, British, and French culinary vocabulary.

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