The professional chef's techniques of healthy cooking /
by the Culinary Institute of America ; foreword by Graham Kerr ; Jennifer S. Armentrout, editor.
- 2nd ed.
- New York : Wiley, c2000.
- xxi, 634 p. : col. ill. ; 28 cm.
Includes index and bibliography
0471332690
Nutrition.
Quantity cooking
641.57 / PRO
Includes index and bibliography
0471332690
Nutrition.
Quantity cooking
641.57 / PRO