The professional chef
By: Prepared by The Culinary Institute of America, inc., and the editors of Institutions magazine. Edited ... by LeRoi A. Folsom
Contributors: Folsom, Le Roi A.; Institutions, magazine of mass feeding and mass housing
Edition: 2nd ed.
Publisher: Institutions Magazine
Published: 1969
Place of publication: Chicago
Language: eng
Number of pages: 354
Subjects: Quantity cookery; Cookery