The professional chef
By: prepared by the Culinary Institute of America, Inc. and the editors of Institutions magazine ; edited ... by LeRoi A. Folsom
Contributors: Culinary Institute of America
Edition: 2nd ed.
Publisher: Institutions Magazine
Published: 1966
Place of publication: Chicago
Language: eng
Number of pages: 354
Subjects: Quantity cooking
Other titles: Institutions (Chicago)
Notes: Includes bibliographical references (p. 346) and index.