A Recipe collection from the American Academy of Chefs
Subtitle: top professionals present a treasury of world-class fare for culinarians across the country
By: the American Academy of Chefs ; assisted by Restaurants & Institutions editorial staffs.
Contributors: American Academy of Chefs.
Publisher: Cahners Pub. Co.
Published: 1991
Place of publication: Des Plaines, Ill
Language: eng
Number of pages: 152
Subjects: Cookery
Other titles: Restaurants & institutions (Chicago, Ill.)
Notes: Includes index.