The professional chef / 
the Culinary Institute of America 
 - 7th ed. 
 - New York :  John Wiley,  c2002. 
 - xix, 1036 p.:  ill. (some col.)  ;  29 cm. 
<br/><br/> Rev. ed. of: The professional chef. c1996. 
<br/><br/>1. The culinary professional - 2. Tools and ingredients in the professional kitchen - 2. Stocks, sauces, and soups - 4. Meats, poultry, firh, and shellfish - 5. Vegetables, potatoes, grains and legumes, and pasta and dumplings - 6. Brekfast and garde manger - 7. Baking and pastry. 
<br/><br/><label>ISBN: </label>0471382574 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Quantity cooking
<br/><br/><label>Dewey Class. No.: </label>641.57  / PRO