The professional chef.
By: Prepared by the Culinary Institute of America, inc. and the editors of Institutions magazine. Edited by LeRoi A. Folsom.
Contributors: Folsom, Le Roi A., ed.
Edition: 3d ed.
Publisher: Institutions/Volume Feeding Management; distributed to the book trade by Cahners Books, Boston
Published: 1971
Place of publication: Chicago
Language: eng
Number of pages: 404
Subjects: Quantity cookery.
Other titles: Institutions (Chicago)
Notes: Bibliography: p. 346.