The professional chef.
Title:
The professional chef.
Author:
New Haven (Conn.) Culinary Institute of America.
Corporate Author:
Edition:
Fourth edition.
Publication Information:
[Chicago] : Institutions/Volume Feeding Magazine; distributed by Cahners Books, Boston [1974]
Physical Description:
470 pages : illustrations 32 cm
General Note:
Errata slip inserted.
Language:
English
Subject Term:
Added Author:
Added Corporate Author:
Format :
Book