The professional chef: Culinary Institute of America/
The professional chef: Culinary Institute of America/ -- 8th ed. -- Hoboken, New Jersey: John Wiley & Sons, 2006.
xvi, 1215 p.: col. ill.; 28 cm.
Includes appendices, bibliographical references, glossary and index.
978-0-7645-5734-7
Quantity cookery.
GR 641.57 Pr943 2006
xvi, 1215 p.: col. ill.; 28 cm.
Includes appendices, bibliographical references, glossary and index.
978-0-7645-5734-7
Quantity cookery.
GR 641.57 Pr943 2006