The professional chef
By: the Culinary Institute of America.
Contributors: Culinary Institute of America.
Edition: 7th ed.
Publisher: Wiley
Published: 2001
Place of publication: New York
Language: eng
Number of pages: 1036
Subjects: Quantity cookery
Other titles: New professional chef.
Notes: Rev. ed. of: The new professional chef, c1996.

Includes bibliographical references (p. 1015-1019) and indexes.