The professional chef / 
the Culinary Institute of America; 
 - 8th ed. 
 - New York:  John Wiley & Sons;  c2006. 
 - xvi, 1215 p.  ill.  29 cm. 
<br/><br/>Includes bibliographical references (p. 1190-1196) and index. 
<br/><br/><label>ISBN: </label>0764557343 (cloth)  63.00 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Quantity cookery.