Instructor's guide for the teaching of professional cooking
By: prepared for The Culinary Institute of America by LeRoi A. Folsom
Contributors: Culinary Institute of America
Edition: Rev. ed
Publisher: CBI
Published: 1974
Place of publication: Boston
Language: eng
Number of pages: 273
Subjects: Cookery -- Study and teaching; Quantity cookery -- Study and teaching
Notes: Bibliography: p. 273