The Professional Chef
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PUBLISHED
Hoboken, N.J. : John Wiley & Sons, c2006.
Year Published: 2006
Description: xvi, 1215 p. : ill. (chiefly col.), col. maps ; 29 cm.
Language: English
Format: Book
ISBN/STANDARD NUMBER
0764557343
ADDITIONAL CREDITS
Culinary Institute of America.
SUBJECTS
Quantity cooking.