Description: Professional cooking

Main Author:	Gissle, Wayn
Language:	English
Published:	Hoboken, N.J.: John Wiley & Sons, 2011.
Edition:	7th ed..
Subjects:	Food service Quantity cooking

Physical Description:	xxxi, 1088 p.: chiefly col. ill.; 29 cm..
Bibliography:	Includes bibliographical references and index
ISBN:	9780470197523 (hbk.) 0470197528 (hbk.)