The New Professional Chef : The Culinary Institute of America 

 - 5th ed. 
 - New York :  Van Nostrand Reinhold,  1991 
 - 869 p. :  ill. 
<br/><br/><label>ISBN: </label>0442219822 (trade) 0442008074 (academic) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Quantity cookery.
<br/><br/><label>LC Class. No.: </label>TX820  / C85