Cooking essentials for the New professional chef / 
the Food and Beverage Institute ; Mary Deirdre Donovan, editor. 
 - xiv, 799 pages :  illustrations (some colour) ;  29 cm +  1 student workbook (210 pages ; 29 cm) 
<br/><br/>Includes bibliographical references (pages [782]-785) and index. 
<br/><br/><label>ISBN: </label>9780442021092 (hardback) 0442021097 (hardback) 0471287172 (paperback) 9780471287179 (paperback) 0471292184 (paperback : student workbook) 9780471292180 (paperback : student workbook) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Quantity cooking.
<br/><br/><label>Dewey Class. No.: </label>641.57  / COO