Professional cooking
(Book+CD-ROM)
Author
Contributors
Published
New York : J. Wiley, [2003].
ISBN
0471397113, 0471436259
Status
Description
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Copies
Location | Call Number | Status |
---|---|---|
Cicero Public Library - Stacks | 641.57 GIS | On Shelf |
Nancy L. McConathy Public Library District - Stacks | 641.57 Gisslen | On Shelf |
Prairie Trails Public Library District - Stacks | 641.57 GIS | On Shelf |
Subjects
LC Subjects
More Details
Published
New York : J. Wiley, [2003].
Format
Book+CD-ROM
Physical Desc
xxxii, 960 pages : color illustrations ; 29 cm + 1 CD-ROM (4 3/4 in.)
Language
English
ISBN
0471397113, 0471436259
Notes
General Note
"Featuring recipes from Le Cordon Bleu, L'Art Culinaire, Paris--1895."
Bibliography
Includes bibliographical references (pages 899-900) and indexes.
System Details
System requirements: IBM or compatible PC with Pentium or higher processor; Windows 95, 98, NT, ME, XP, or 2000; 32 MB RAM; 28 MB hard disk space; 800 x 600 monitor resolution (1024 x 768 recommended).
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Citations
APA Citation, 7th Edition (style guide)
Gisslen, W. (2003). Professional cooking (Fifth edition.). 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 Fifth edition., 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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