The Professional Chef
by Culinary Institute of America., The Culinary Institute of America (Cia), Elizabeth Riely, Steven Kolpan, Linda Blocker, Culinary Institute of America (CIA) Staff, NRA Educational Foundation, Le Roi A. Folsom
4.5
/ 5.0 (6 ratings)
| First Published | 1962 |
| Editions | 31 |
| Pages (median) | 1232 |
| Publisher | John Wiley & Sons Inc |
| ISBN | 0843605715 |
Subjects
Quantity cookeryQuantity cookingCooking, study and teachingCookeryFood serviceTx820 .p738 2011641.5/7Ckb068000
