Description: Essentials of professional cooking /

Main Author:	Gisslen, Wayne, 1946-
Format:	Computer Files
Language:	English
Published:	New Jersey : Wiley, 2004.
Subjects:	Food service. Quantity cookery.

Physical Description:	562 p. : ill. ; 29 cm. + 1 CD-ROM (4 3/4 in.)
Bibliography:	Includes bibliographical references and index.
ISBN:	0471202029 055500998X