The new professional chef

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Bibliographic Details
Corporate Author:	Culinary Institute of America
Other Authors:	Donovan, Mary Deirdre 1955-
Format:	Book
Published:	New York Van Nostrand Reinhold 1996
Edition:	6th ed
Subjects:	Quantity cookery
Online Access:	Click Here to View Status and Holdings.
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MARC


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001	wils-141493
020	#	#	\|a 0442019610
090	0	0	\|a TX820 \|b .N49 1996
245	1	1	\|a The new professional chef \|c the Culinary Institute of America \|f with forewords by Paul Bocuse and Ferdinand Metz \|f Mary Deirdre Donovan, editor
250	#	#	\|a 6th ed
260	#	#	\|a New York \|b Van Nostrand Reinhold \|c 1996
300	#	#	\|a xxiv, 1190 p. \|b ill. (some col.) \|c 19 cm
504	#	#	\|a Includes bibliographical references (p. 1162-1167) and index
650	#	0	\|a Quantity cookery
700	1	#	\|a Donovan, Mary Deirdre \|c 1955-
710	1	#	\|a Culinary Institute of America
856	4	0	\|z Click Here to View Status and Holdings. \|u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=141493
964	#	#	\|c BOK \|d 01
040	#	#	\|a Shah Alam