The professional chef.
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| Corporate Author: | |
|---|---|
| Other Authors: | |
| Format: | Unknown |
| Published: |
New York
Van Nostrand Reinhold
1974
|
| Edition: | 4th ed |
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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| LEADER | 00000n a2200000 a 4501 | ||
|---|---|---|---|
| 001 | wils-16683 | ||
| 020 | # | # | |a 0848605715 |
| 090 | 0 | 0 | |a TX820 |b .C85 1974 |
| 110 | 1 | # | |a Culinary Institute of America |
| 245 | 1 | 0 | |a The professional chef. |c Prepared by the Culinary Institute of America and the editors of Institutions magazine. Edited by LeRoi A. Folsom |
| 250 | # | # | |a 4th ed |
| 260 | # | # | |a New York |b Van Nostrand Reinhold |c 1974 |
| 300 | # | # | |a 470 p. |b ill. |c 32 cm |
| 500 | # | # | |a Errata slip inserted |
| 504 | # | # | |a Bibliography: p. 458 |
| 650 | # | 0 | |a Quantity cookery |
| 700 | 1 | # | |a Folsom, Le Roi A.ed |
| 040 | # | # | |a Shah Alam |
| 856 | 4 | 0 | |z Click Here to View Status and Holdings. |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=16683 |
| 998 | # | # | |a 00250##a002.17.2||00260##a002.17.2||00260##b002.17.2||00260##c002.17.2||00300##a002.17.2||00300##b002.17.2||00300##c002.17.2||00500##a002.17.2|| |
The professional chef