The Professional chef / 
prepared by the Culinary Institute of America and the editors of Institutions magazine; edited by Le Roy A. Folson. 
 - Fourth edition 
 - 470 páginas :   ilustraciones. 
<br/><br/>Incluye bibliografía. 
<br/><br/><label>ISBN: </label>9780843605716 0843605715 
<br/><br/><label>LCCN: </label>73019070  
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cocina.<br/>Cocina internacional.<br/>Recetarios.
<br/><br/><label>Dewey Class. No.: </label>641.57  / P964 1974