The Professional chef /
The Professional chef /
the Culinary Institute of America.
- 7th ed.
- [New York] : John Wiley, c2002.
- xix, 1036p. : col. ill. ; 28 cm.
Rev. ed. of: The New professional chef, c1996. Glossary : p. 997 - 1014. References : p. 1015 - 1020.
Quantity cookery.
Rev. ed. of: The New professional chef, c1996. Glossary : p. 997 - 1014. References : p. 1015 - 1020.
Quantity cookery.