1. Essentials of professional cooking /
Author: Wayne Gisslen ; photography by J. Gerard Smith
Library: Center and Library of Islamic Studies in European Languages (Qom)
Subject: Food service,Quantity cooking
Classification :
TX820
.
G524
2016
2. Professional cooking /
Author: Wayne Gisslen ; photography by J. Gerard Smith ; with a foreword by Andre J. Cointreau.
Library: Center and Library of Islamic Studies in European Languages (Qom)
Subject: Food service.,Quantity cooking.
3. Professional cooking for Canadian chefs /
Author: Wayne Gisslen ; with a foreword by André J. Cointreau ; photography by J. Gerard Smith ; featuring recipes from Le Cordon Bleu, Academie d'Art Culinaire de Paris, 1895.
Library: Center and Library of Islamic Studies in European Languages (Qom)
Subject: Food service.,Quantity cooking.,COOKING-- Methods-- Quantity.,Food service.,Quantity cooking.
Classification :
TX820
.
G543
2007eb
4. Techniques of healthy cooking /
Author: the Culinary Institute of America.
Library: Center and Library of Islamic Studies in European Languages (Qom)
Subject: Menus.,Nutrition.,Quantity cooking.
Classification :
TX820
.
T384
2013
