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Gisslen

Author detail

G
24 featured books

Bookitis has not yet captured a biography for this author, but the catalog links below show the books currently associated with this profile.

OL3239112A

Overview

Catalog identity and bibliographic footprint for this author.

24 representative editions

Author pages in Bookitis are intended to show only works actually attributed to the author and a representative edition for each of those works.

Catalog identity

How this author appears inside the active Bookitis catalog.

  • Display name

    Gisslen

  • Source identifier

    OL3239112A

Featured books

Representative editions for works actually authored by this person.

Works in catalog

Quick navigation into the work-level grouping pages behind the featured books.

  • Professional Cooking Instructors Guide

    Representative edition published 1999

    Open Work
  • Professional Cooking 4e CD

    Representative edition published 1998

    Open Work
  • Professional Cooking

    Representative edition published 1998

    Open Work
  • Professional Cooking 9th Edition Epub Reg Card

    Representative edition published 2018

    Open Work
  • Professional Cooking for Canadian Chefs

    Representative edition published 2014

    Open Work
  • (Wcls)soup & Sauce Tech for Montclair State

    Representative edition published 2011

    Open Work
  • Prof Cooking 6E, Garde Manger 3E, Pro Baking 5E Boy 7E, Chef's Comp 3E, Sauces 3E, Escoffier, Culinary Art Set

    Representative edition published 2009

    Open Work
  • Professional Baking 5E College Version W/CD-ROM with Professional Baking Methods Card and Book of Yields 7E Set

    Representative edition published 2009

    Open Work
  • Professional Cooking for Canadian Chefs 6E with Student Study Guide and Escoffier Set

    Representative edition published 2009

    Open Work
  • Professional Cooking, 6E, Sg, and Escoffier, the Complete Guide to the Art of Modern Cookery Set

    Representative edition published 2009

    Open Work
  • Professional Cooking 6E College Version W/CD-ROM and Escoffier Set

    Representative edition published 2009

    Open Work
  • Professional Baking, Fifth Edition and Method Cards and Rinsky/Pastry Chef's Companion Set

    Representative edition published 2008

    Open Work
  • Pro Cooking 6E, Garde Manger 3E, Pro Baking 5E, Boy 7E, Chef's Comp 3E, Sauces 2E, Escoffier, Culinary Art Set

    Representative edition published 2008

    Open Work
  • Ttu Culinary 2 Cia/Remarkable Service+lcb/Kitchen Essentials+gisslen/Essentials of Professional Cooking Set

    Representative edition published 2007

    Open Work
  • Gisslen/Prockg 6E Sg+nraef/SS Essentials 4E W/Exam+hill/Culinary Math 2E+civitello/Cuisine&culture+gisslen/Pro Ckg 6E Coll W/CD

    Representative edition published 2006

    Open Work
  • Gisslen/Prockg6e Coll W/Cd+culinary Artistry+escoffier Leguide Culinaire+sauces2e+chef's Comp 3E+bk of Yields6e+garde Manger 2E+probk4e Coll W/Cd-set

    Representative edition published 2006

    Open Work
  • Website to Accompany Professional Baking, Fourth E Dition Package

    Representative edition published 2005

    Open Work
  • Gisslen Professional Cooking and Professional Cooking Study Guide

    Representative edition published 2004

    Open Work
  • Gisslen/Essentials Pro Cooking College Pkg and Schmidt/Chef's Book of Yields, Formulas, and Sizes Set

    Representative edition published 2004

    Open Work
  • Gisslen/Professional Baking 4e and Amendola/ Baker's Manual 5e Set

    Representative edition published 2004

    Open Work
  • Gisslen/Professional Baking 4e College W/CD Pkg + Amendola/Understanding Baking 3e Set

    Representative edition published 2004

    Open Work
  • Essentials of Professional Cooking Instructor's Gu Ide

    Representative edition published 2003

    Open Work
  • Gisslen Pro Cooking and CIA Professional Chef

    Representative edition published 2003

    Open Work
  • Gisslen/Essentials of Professional Cooking Pkg and Cia/ Remarkable Service Set

    Representative edition published 2003

    Open Work