The professional chef's techniques of healthy cooking
By: by the Culinary Institute of America ; foreword by Graham Kerr ; Jennifer S. Armentrout, editor.
Contributors: Armentrout, Jennifer S.; Culinary Institute of America.
Edition: 2nd ed.
Publisher: John Wiley & Sons
Published: 2000
Place of publication: New York
Language: eng
Number of pages: 634
Subjects: Quantity cookery; Nutrition
Notes: Includes bibliographical references (p. 604) and index.