Professional cooking
| Main Author: | |
|---|---|
| Format: | Book |
| Published: |
New York :
John Wiley ,
1983
|
| Subjects: |
MARC
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|---|---|---|---|
| 001 | 0000015150 | ||
| 005 | 20170124093000.0 | ||
| 008 | 021119n | ||
| 020 | |a 0471082481 | ||
| 090 | 0 | 0 | |a TX820 |b .G54 |
| 100 | 0 | |a Gisslen, Wayne , |d 1946- , |e author | |
| 245 | 0 | 0 | |a Professional cooking |c Wayne Gisslen |
| 260 | 2 | |a New York : |b John Wiley , |c 1983 | |
| 300 | |a 680 p. ; ; |c 29 cm. | ||
| 504 | |a Includes bibliography (p. 667) and index | ||
| 650 | 0 | |a Food service | |
| 650 | 0 | |a Quantity cookery | |
| 999 | |a 1000044870 |b Book |c OPEN SHELF (30 DAYS) |e Gong Badak Campus | ||