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 | | Professional Cooking seventh edition(7th Edition) by Wayne Gisslen Hardcover, 1,120 Pages, Published 2010 by John Wiley And Sons ISBN-13: 978-0-470-19752-3, ISBN: 0-470-19752-8 |
 | | Professional Cooking, Study Guide(6th Edition) by Wayne Gisslen Paperback, 272 Pages, Published 2006 by Wiley ISBN-13: 978-0-471-66375-1, ISBN: 0-471-66375-1 |
 | | Professional Cooking, College Version(6th Edition) by Wayne Gisslen Hardcover, 1,088 Pages, Published 2006 by Wiley ISBN-13: 978-0-471-66374-4, ISBN: 0-471-66374-3 |
 | | Essentials of Professional Cooking(1st Edition) by Wayne Gisslen, J. Gerard Smith Hardcover, 576 Pages, Published 2003 by Wiley ISBN-13: 978-0-471-20202-8, ISBN: 0-471-20202-9 |
 | | Essentials of Professional Cooking, Student Workbook by Wayne Gisslen Paperback, 152 Pages, Published 2003 by Wiley Student Edition ISBN-13: 978-0-471-30971-0, ISBN: 0-471-30971-0 |
 | | Advanced Professional Cooking, College Edition by Wayne Gisslen Hardcover, 672 Pages, Published 1992 by Wiley ISBN-13: 978-0-471-83683-4, ISBN: 0-471-83683-4 |
 | | Professional Cooking(1st Edition) by Wayne Gisslen Hardcover, 704 Pages, Published 1982 by John Wiley & Sons Inc ISBN-13: 978-0-471-08248-4, ISBN: 0-471-08248-1 |
 | | Professional Cooking for Canadian Chefs(6th Edition) by Wayne Gisslen, Mary Ellen Griffin, Le Cordon Bleu Hardcover, 1,088 Pages, Published 2006 by Wiley International Edition ISBN-13: 978-0-471-66377-5, ISBN: 0-471-66377-8 |
 | | Professional Cooking(4th Edition) by Wayne Gisslen Hardcover, 896 Pages, Published 1999 by Wiley ISBN-13: 978-0-471-38278-2, ISBN: 0-471-38278-7 |
 | | Professional Cooking, Trade Version(3rd Edition) by Wayne Gisslen Hardcover, 864 Pages, Published 1995 by Wiley ISBN-13: 978-0-471-59300-3, ISBN: 0-471-59300-1 |
 | | Professional Cooking,(3rd Edition) by Wayne Gisslen Hardcover, 864 Pages, Published 1994 by Wiley ISBN-13: 978-0-471-59301-0, ISBN: 0-471-59301-X |
 | | Professional Baking(2nd Edition) (College Edition) by Wayne Gisslen Hardcover, 400 Pages, Published 1993 by Wiley ISBN-13: 978-0-471-59509-0, ISBN: 0-471-59509-8 |
 | | Professional Cooking, MSST Study Guide(9th Edition) by Wayne Gisslen Paperback, Published 2019 by Wiley ISBN-13: 978-1-119-63577-2, ISBN: 1-119-63577-2 |
 | | Professional Cooking(9th Edition) by Wayne Gisslen Paperback, 1,082 Pages, Published 2019 by John Wiley & Sons ISBN-13: 978-1-119-58598-5, ISBN: 1-119-58598-8 |
 | | Study Guide to accompany Professional Cooking,(9th Edition) by Wayne Gisslen Paperback, 240 Pages, Published 2018 by Wiley ISBN-13: 978-1-119-50563-1, ISBN: 1-119-50563-1 |
 | | Professional Cooking(9th Edition) by Wayne Gisslen Hardcover, 1,104 Pages, Published 2018 by Wiley ISBN-13: 978-1-119-39961-2, ISBN: 1-119-39961-0 |
 | | Professional Cooking for Canadian Chefs(9th Edition) by Wayne Gisslen Hardcover, 1,088 Pages, Published 2018 by Wiley ISBN-13: 978-1-119-42472-7, ISBN: 1-119-42472-0 |
 | | Student Study Guide to accompany Professional Baking(7th Edition) by Wayne Gisslen Paperback, 112 Pages, Published 2016 by Wiley Student Edition ISBN-13: 978-1-119-14848-7, ISBN: 1-119-14848-0 |
 | | Professional Baking(7th Edition) by Wayne Gisslen, J. Gerard Smith Hardcover, 792 Pages, Published 2016 by Wiley ISBN-13: 978-1-119-14844-9, ISBN: 1-119-14844-8 |
 | | Essentials of Professional Cooking(2nd Edition) by Wayne Gisslen, J. Gerard Smith Hardcover, 592 Pages, Published 2015 by Wiley ISBN-13: 978-1-118-99870-0, ISBN: 1-118-99870-7 |
Wayne Gisslen
