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Professional cooking

[NT 42944] Record Type:	[NT 1579] Language materials, printed : [NT 40817] monographic
[NT 47261] Author:	GisslenWayne,
[NT 47351] Place of Publication:	New York
[NT 47263] Published:	John Wiley & Sons;
[NT 47352] Year of Publication:	c2003
[NT 50960] Edition:	5th ed.
[NT 47264] Description:	xxxii, 960 p.col. ill. : 29 cm.;
[NT 47266] Subject:	Quantity cookery. -
[NT 47266] Subject:	Food service. -
[NT 47265] Notes:	"Featuring recipes from Le Cordonbleu, L'art culinaire, Paris, 1895.".
[NT 50961] ISBN:	0-471-43625-9bound.

Professional cooking
Gisslen, Wayne

Professional cooking / Wayne Gisslen - 5th ed.. - New York : John Wiley & Sons, c2003. - xxxii, 960 p. ; col. ill. ; 29 cm..
"Featuring recipes from Le Cordonbleu, L'art culinaire, Paris, 1895.".Includes bibliographical references,(p. 899-900) and indexes..
ISBN 0-471-43625-9
Quantity cookery.Food service.

Professional cooking
LDR:00559nam 2200169 450 001 120533
009 00111364
010 1 $a 0-471-43625-9 $b bound. $d NT＄2487.0
100 $a 20100306d2003 m y0engy09 b
101 0 $a eng
200 0 $a Professional cooking $f Wayne Gisslen
205 $a 5th ed.
210 $a New York $d c2003 $c John Wiley & Sons
215 1 $a xxxii, 960 p. $c col. ill. $d 29 cm.
300 $a "Featuring recipes from Le Cordonbleu, L'art culinaire, Paris, 1895.".
300 $a Includes bibliographical references,(p. 899-900) and indexes.
606 1 $a Quantity cookery. $3 117255
606 1 $a Food service. $3 117268
676 $a 641.57
700 1 $a Gisslen $b Wayne $3 117267
801 0 $b 嶺東科技大學圖書館

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