TY  - BOOK
ED  - Culinary Institute of America.
TI  - The professional chef
SN  - 9780470421352
AV  - TX820 .P738 2011
PY  - 2011///
CY  - New York
PB  - John Wiley & Sons
KW  - Quantity cookery
KW  - Local
N1  - Includes bibliographical references (p. 1185-1190) and index
ER  -