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| 008 | s2003 xxu fnx000 000 0neng d | ||
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| 050 | 4 |
_aTX820 _bG577P 2003 |
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| 100 | 1 |
_aGisslen, Wayne _d1946- _93563 |
|
| 245 | 1 | 0 |
_aProfessional cooking / _cWayne Gisslen ; with a foreword by Andre J. Cointreau ; featuring recipes from Le Cordon Bleu ; photography by J. Gerard Smith |
| 250 | _a5th ed. | ||
| 260 |
_aNew York, N.Y. : _bWiley, _cc2003 |
||
| 300 |
_a960 p. : _bcol. ill. |
||
| 504 | _aIncludes bibliographical references and indexes | ||
| 650 | 0 |
_aQUANTITY COOKERY _910212 |
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| 650 | 0 |
_aFOOD SERVICE _92523 |
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_b200404220052 _p2470.00 _nBUR _rSID02 RONO20030283 ORDNO6 _t10 _c10 _lB _hTX820 _j0 _iG577P 2003 |
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| 990 |
_aA47008 _bApr 27 2004 4:10PM |
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| 991 | 0 | 0 | _a0501 |
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_b01 _cการท่องเที่ยว การโรงแรม การจัดการภัตตาคาร ธุรกิจสายการบิน |
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