Cooking essentials for the New professional chef
By: the Food and Beverage Institute ; Mary Deirdre Donovan, editor.
Contributors: Donovan, Mary Deirdre, 1955-; Food and Beverage Institute (Culinary Institute of America)
Publisher: Van Nostrand Reinhold
Published: 1997
Place of publication: New York
Language: eng
Number of pages: 799
Subjects: Quantity cookery.
Other titles: New professional chef.
Notes: Includes bibliographical references (p. [782]-785) and index.