TITLE:
The professional chef / the Culinary Institute of America.
Publication Date:
2011
Publication Information:
Hoboken, N.J. : John Wiley & Sons,
Edition:
9th ed.
Physical Description:
1212 p. : ill.
Bibliography Note:
Includes bibliographical references and index.
Summary:
The Professional Chef has always provided a complete introduction to classical European cooking, and this all-new edition is completely revised and updated with coverage of topics that are growing in importance.
Language:
English
ISBN:
9780470421352
