Culinary Institute of America <br/><br/>
The professional chef / 
Culinary Institute of America 
 - 	N.Y. :  John Wiley & Sons,   c2002 
 - xix, 1036 p. : col. ill. ;   28 cm. 
<br/><br/>Includes bibliographical references & index. 
<br/><br/><label>ISBN: </label>	0-471-38257-4. 
<br/><br/><label>Subjects--Topical Terms: </label><br/>1. Quantity cookery
<br/><br/><label>Dewey Class. No.: </label>Circ. 641.57 P963 2002