The new professional chef
By: The Culinary Institute of America ; with forewords by Paul Bocuse and Ferdinand Metz ; Linda Glick Conway, editor.
Contributors: Conway, Linda Glick.; Culinary Institute of America.; Culinary Institute of America.
Edition: 5th ed.
Publisher: Van Nostrand Reinhold
Published: 1991
Place of publication: New York
Language: eng
Number of pages: 869
Subjects: Quantity cookery.
Notes: Includes bibliographical references (p. 834-838) and index.
Rev. ed. of: The professional chef. 4th ed. 1974.