Essentials of professional cooking

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Bibliographic Details
Main Author:	Gisslen, Wayne 1946-
Format:	Book
Published:	Hoboken, New Jersey John Wiley & Sons, Inc. 2015
Edition:	2nd ed
Subjects:	Quantity cooking Food service
Online Access:	Click Here to View Status and Holdings.
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MARC


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001	wils-546108
020	#	#	\|a 9781118998700 (hbk.)
040	#	#	\|a DLC \|d ITMB
090	0	0	\|a TX820 \|b .G524 2015
100	1	#	\|a Gisslen, Wayne \|d 1946-
245	1	0	\|a Essentials of professional cooking \|c Wayne Gisslen
250	#	#	\|a 2nd ed
260	#	#	\|a Hoboken, New Jersey \|b John Wiley & Sons, Inc. \|c 2015
300	#	#	\|a ix, 582 p. \|b ill. \|c 28 cm
504	#	#	\|a Includes bibliographical references and index
650	#	0	\|a Quantity cooking
650	#	0	\|a Food service
856	4	0	\|z Click Here to View Status and Holdings. \|u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=546108
998	#	#	\|a 00250##a003.5.1\|\|00250##b003.5.1\|\|00260##a003.5.1\|\|00260##b003.5.1\|\|00260##c003.5.1\|\|00300##a003.5.1\|\|00300##b003.5.1\|\|00300##c003.5.1\|\|