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[NT 33762] ISBD
The professional chef
[NT 42944] Record Type:
[NT 1579] Language materials, printed : [NT 40817] monographic
[NT 47262] Corporate Body:
the Culinary Institute of America
[NT 47351] Place of Publication:
New York
[NT 47263] Published:
John Wiley & Sons;
[NT 47352] Year of Publication:
c2002
[NT 50960] Edition:
7th ed.
[NT 47264] Description:
xix, 1036 p.ill. (some col.) : 29 cm.;
[NT 47266] Subject:
Quantity cookery. -
[NT 47265] Notes:
Rev. ed. of: The new professionalchef, c1996.
[NT 50961] ISBN:
0-471-38257-4bound.
The professional chef
the Culinary Institute of America
The professional chef
/ the Culinary Institute of America - 7th ed.. - New York : John Wiley & Sons, c2002. - xix, 1036 p. ; ill. (some col.) ; 29 cm..
Rev. ed. of: The new professionalchef, c1996.Includes bibliographical references(p. 1015-1019) and indexes..
ISBN 0-471-38257-4
Quantity cookery.
The professional chef
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