The professional chef / the Culinary Institute of America.

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Material type: Text

TextPublication details: New York : Wiley, c2002.Edition: 7th edDescription: xix, 1036 p. : ill. (some col.) ; 29 cmISBN:

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Item type	Current library	Call number	Status	Barcode
Circ Books	Wesley Powell Learning Resource Centre General Stacks	641.5'7/PRO (Browse shelf(Opens below))	Available	47683

Rev. ed. of: The new professional chef, c1996.

Includes bibliographical references (p. 1015-1019) and indexes.

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