Wayne Gisslen

With a foreword by André J. Cointreau, President, Le Cordon Bleu®

Le Cordon Bleu logo is a registered trademark of Le Cordon Bleu B.V

This book is printed on acid-free paper. (£)

Copyright © 2007 by John Wiley & Sons,Inc. All rights reserved

Published by John Wiley & Sons,Inc.,Hoboken, New Jersey Published simultaneously in Canada

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Limit of Liability/Disclaimer ofWarranty:While the publisher and author have used their best efforts in preparing this book, they make no representations or warranties with respect to the accuracy or completeness of the contents of this book and specifically disclaim any implied warranties of merchantability or fitness for a particular purpose. No warranty may be created or extended by sales representatives or written sales materials. The advice and strategies contained herein may not be suitable for your situation. You should consult with a professional where appropriate. Neither the publisher nor author shall be liable for any loss of profit or any other commercial damages, including but not limited to special, incidental, consequential, or other damages.

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Library of Congress Cataloging-in-Publication Data:

Gisslen, Wayne, 1946-

Professional cooking / by Wayne Gisslen ; photography by J. Gerard Smith ; with a foreword by Andre J. Cointreau. p. cm.

"Featuring recipes from Le Cordon Bleu." Includes bibliographical references and index.

ISBN-13 978-0-471-66376-8 (cloth trade version) - ISBN-13 978-0-471-66374-4 (cloth/cd college version)

ISBN-10 0-471-66376-X (cloth trade version) - ISBN-10 0-471-66374-3 (cloth/cd college version)

1. Quantity cookery. 2. Food service. II. Title.

TX820.G54 2006

2005032307

Printed in the United States of America

book dedicated the many Chef Instructors preparing a new generation of culinary professionals.

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