TY  - BOOK
AU  - 
TI  - Professional Cooking
SN  - 978-0-470-19753-0
U1  - 641.57 GIS 7th Edition
PY  - 2011///
CY  - New Jersey
PB  - John Wiley and Sons
KW  - QUANTITY COOKERY
KW  - FOOD SERVICE
N1  - Includes appendices, glossary, cooking vocabulary, bibliographical references and index
ER  -