The professional chef

The professional chef

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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.
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Description
Item Description:Accompany by study guide
Includes indexes
Physical Description:xvi, 1215 p. col. ill. 28 cm
ISBN:9780471973003 (study guide)
0471973009 (study guide)
0764557343
9780764557347

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