The professional chef / 
the Culinary Institute of America; 
 - 9th ed. 
 - New York:  John Wiley & Sons;  c2011. 
 - xix, 1212 p.  ill.  29 cm. 
<br/><br/>Includes bibliographical references (p. 1185-1190) and index. 
<br/><br/><label>ISBN: </label>9780470421352 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Quantity cookery.
<br/><br/><label>LC Class. No.: </label>TX820  / .P738 2011