The professional chef / 
The Culinary Institute of America. 
 - 9th ed. 
 - Hoboken, N.J. :  Wiley,  c2011. 
 - 1212 p. :  ill. (some col.). 
<br/><br/>Includes bibliographical references and indexes 
<br/><br/><label>ISBN: </label>9780470421352 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Quantity cooking<br/>Food service
<br/><br/><label>LC Class. No.: </label>TX820  / P763 2011