The professional chef
By: Prepared by the Culinary Institute of America, inc., and the editors of Institutions magazine
Edition: 1st. ed.
Publisher: Institutions magazine
Published: 1962
Place of publication: Chicago
Language: eng
Number of pages: 323
Subjects: Quantity cooking
Other titles: Institutions, magazine of mass feeding and mass housing.
Notes: Includes bibilography.

From the collection of Julia Child, with ink stamp on front free endpaper: Bramafam-Pitchoune, Placassier (A.M.), France.

Autograph on front free endpaper: Julia Child, 10/1962.

Writing in Julia Child's hand on bottom page edges: PROF CHEF.

Bound in original illustrated boards.