The professional chef.
By: Prepared by the Culinary Institute of America and the editors of Institutions magazine. Edited by LeRoi A. Folsom.
Contributors: Folsom, Le Roi A., ed.
Edition: 4th ed.
Publisher: Institutions/Volume feeding magazine; distributed by Cahners Books, Boston
Published: 1974
Place of publication: [Chicago]
Language: eng
Number of pages: 470
Subjects: Quantity cookery.
Other titles: Institutions (Chicago)
Notes: Bibliography: p. 458.
Errata slip inserted.