The professional chef /

The professional chef / the Culinary Institute of America; - 9th ed. - New York: John Wiley & Sons; c2011. - xix, 1212 p. ill. 29 cm.

Includes bibliographical references (p. 1185-1190) and index.

9780470421352


Quantity cookery.

TX820 / .P738 2011
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