The new professional chef
By: the Culinary Institute of America ; with forewords by Paul Bocuse and Ferdinand Metz ; Mary Deirdre Donovan, editor.
Contributors: Donovan, Mary Deirdre, 1955-; Culinary Institute of America.
Edition: 6th ed.
Publisher: Van Nostrand Reinhold
Published: 1996
Place of publication: New York
Language: eng
Number of pages: 1190
Subjects: Quantity cookery.
Notes: Includes bibliographical references (p. 1162-1167) and index.