Gisslen, W. <br/><br/>
Professional cooking / 
Wayne Gisslen 
 - 6th. 
 - New Jersey:  John Wiley,  2007. 
 - 1056p.  bibliographical references, index  Includes CD-ROM.  
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<br/><br/><label>ISBN: </label>978-0-471-66374-4 
<br/><br/><label>Source: </label> 2009-374 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Quantity cookery<br/>Food service
<br/><br/><label>LC Class. No.: </label>TX  820  /  .G54