The professional chef /
The Culinary Institute of America.
- 9th ed.
- Hoboken, N.J. : Wiley, c2011.
- 1212 p. : ill. (some col.).
Includes bibliographical references and indexes
9780470421352
Quantity cooking
Food service
TX820 / P763 2011
Includes bibliographical references and indexes
9780470421352
Quantity cooking
Food service
TX820 / P763 2011