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Item Information       Summary     More Content     More by this author     Culinary Institute of America.     Subjects     Quantity cooking.     Browse Catalog     by author:      Culinary Institute of America.       by title:      The professional che...         MARC Display

The professional chef. Prepared by the Culinary Institute of America and the editors of Institutions magazine. Edited by LeRoi A. Folsom. by Culinary Institute of America. [Chicago] Institutions/Volume feeding magazine; distributed by Cahners Books, Boston [1974] Subjects Quantity cooking. ISBN:  0848605715 Description:  470 p. illus. 32 cm. Edition:  4th ed. Requests:  0   Copy/Holding information No Item Information

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