Professional cooking
(Book)
Author
Published
New York : J. Wiley, c2003.
Edition
5th ed.
Physical Desc
xxxii, 960 pages : col. ill. ; 29 cm.
Status
Description
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Copies
| Location | Call Number | Status |
|---|---|---|
| Carnegie Public Library - NONFICTION | OS 641.57 GISSL | On Shelf |
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Subjects
LC Subjects
More Details
Published
New York : J. Wiley, c2003.
Format
Book
Edition
5th ed.
Language
English
Notes
General Note
"Featuring recipes from Le Cordon bleu, L'art culinaire, Paris, 1895."
Bibliography
Includes bibliographical references (p. 899-900) and indexes.
Local note
08/04
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Citations
APA Citation, 7th Edition (style guide)
Gisslen, W. (2003). Professional cooking (5th ed.). J. Wiley.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Gisslen, Wayne, 1946-. 2003. Professional Cooking. J. Wiley.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Gisslen, Wayne, 1946-. Professional Cooking J. Wiley, 2003.
MLA Citation, 9th Edition (style guide)Gisslen, Wayne. Professional Cooking 5th ed., J. Wiley, 2003.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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