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
Includes bibliographical references (p. 1185-1190) and index.
9780470421352
Quantity cookery.
TX820 / .P738 2011