The professional chef

Saved in:

Bibliographic Details
Corporate Author:	Culinary Institute of America
Format:	Book
Published:	Hoboken, N.J. John Wiley & Sons 2006
Edition:	8th ed
Subjects:	Food service > Examinations, questions, etc. Quantity cooking Food handling > Examinations, questions, etc.
Online Access:	Click Here to View Status and Holdings.
Tags:	Add Tag No Tags, Be the first to tag this record!

Internet