Gisslen, Wayne <br/><br/>
Professional Cooking 

 - 7th ed. 
 - New Jersey    John Wiley and Sons  2010 
 - 1088 p.  Includes bibliography and index 
<br/><br/><label>ISBN: </label>978-0470197523 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food Service<br/>Quantity cookery
<br/><br/><label>Dewey Class. No.: </label>R 641.57 G44p