Description: The professional chef

Corporate Author:	Culinary Institute of America
Published:	Hoboken, N.J.: John Wiley & Sons, 2006.
Edition:	8th ed..
Subjects:	Quantity cookery

Physical Description:	xvi, 1215 p.: col. ill.; 29 cm..
ISBN:	0471973009 (pbk.) 9780764557347 9780471973003 (pbk.) 0764557343