TY  - BOOK
ED  - Culinary Institute of America.
TI  - The professional chef
SN  - 9780470421352
AV  - TX820 P763 2011
PY  - 2011///
CY  - Hoboken, N.J.
PB  - Wiley
KW  - Quantity cooking
KW  - Food service
N1  - Includes bibliographical references and indexes
ER  -