The Professional chef 

 - 9th ed. 
 - Hoboken, N.J. :  John Wiley & Sons,  2011. 
 - 1212 p. :  ill. 
<br/><br/><label>ISBN: </label>9780470421352 /  2,900.00 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Quantity cookery.<br/>Food service.
<br/><br/><label>LC Class. No.: </label>TX820  / P964 2011