The New Professional Chef
ISBN-10:
0442219822
ISBN-13:
9780442219826
Author(s): Culinary, Institute of America
Edition: 5th Edition
Released: Jan 01, 1991
Publisher: Van Nostrand-Reinhold
Format: Hardcover, 896 pages
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Description:
Thoroughly revised encyclopedic classic used by professionals for decades. The definitive reference is easier to use and is packed with the most up to date information with 1000 reference recipes conveniently located in one section.
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