The art and science of culinary preparation
Subtitle: a culinarian's manual
By: Jerald W. Chesser.
Edition: 1st ed.
Publisher: Educational Institute of the American Culinary Federation
Published: 1992
Place of publication: St. Augustine, Fla
Language: eng
Number of pages: 586
Subjects: Cookery; Food service
Notes: Includes bibliographical references (p. 571-572) and index.