TY  - BOOK
ED  - Culinary Institute of America.
TI  - The Professional chef
SN  - 9780470421352 /
AV  - TX820 P964 2011
PY  - 2011///
CY  - Hoboken, N.J.
PB  - John Wiley & Sons
KW  - Quantity cookery
KW  - Food service
ER  -