The professional chef
| Other Authors: | |
|---|---|
| Published: |
Hoboken N J:
Wiley,
2011.
|
| Edition: | 9th. |
| Subjects: |
| LEADER | 00527cam a2200169 7i4500 | ||
|---|---|---|---|
| 001 | 0000015756 | ||
| 005 | 20151029090000.0 | ||
| 020 | |a 9780470421352 | ||
| 090 | 0 | 0 | |a 641.57/HOB |
| 245 | 0 | 0 | |a The professional chef |c the Culinary Institute of America. |
| 250 | |a 9th. | ||
| 260 | |a Hoboken N J: |b Wiley, |c 2011. | ||
| 300 | |a xix 1212 p: |b ill (some col ); |c 29 cm. | ||
| 500 | |a Includes bibliographical references and indexes | ||
| 650 | 0 | |a Quantity cooking | |
| 700 | 1 | |a Culinary Institute of America | |
| 999 | |a 1000025247 |b Book |c Green Spot | ||