TY  - BOOK
ED  - Culinary Institute of America.
TI  - The professional chef
SN  - 0471382574 (cloth : alk. paper)
AV  - TX820 .P738 2002
U1  - 641.5'7 21
PY  - 2002///
CY  - New York
PB  - Wiley
KW  - Quantity cooking
N1  - Rev. ed. of: The new professional chef, c1996; Includes bibliographical references (p. 1015-1019) and indexes
UR  - http://www.loc.gov/catdir/description/wiley036/2001026112.html
UR  - http://www.loc.gov/catdir/toc/onix07/2001026112.html
ER  -