TY  - BOOK
ED  - Culinary Institute of America.
TI  - The professional chef
SN  - 0471382574
AV  - TX820 P763 2002
PY  - 2002///
CY  - New York, N.Y.
PB  - Wiley
KW  - QUANTITY COOKERY
N1  - Includes bibliographical references and index
ER  -