1. 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
