Gisslen, Wayne  1946- <br/><br/>
Professional cooking 
Wayne Gisslen. 
 - 4th. ed. 
 - New York  John Wiley & Sons  1998 
 - xxxiii, 858p.  ill. (some col.)  28cm. 
<br/><br/> Includes index. 
<br/><br/><label>ISBN: </label>0471239976 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service.<br/>Quantity cookery.