TY  - BOOK
ED  - Culinary Institute of America.
TI  - Study guide to accompany The professional chef
SN  - 9781118139882 (pbk.)
U1  - 641.57 
PY  - 2011///
CY  - Hoboken, NJ
PB  - John Wiley
KW  - Quantity cooking
KW  - Problems, exercises, etc
ER  -