TY  - BOOK
ED  - Culinary Institute of America.
TI  - The professional chef
SN  - 0471382574
U1  - 641.57 
PY  - 2002///
CY  - New York
PB  - John Wiley
KW  - Quantity cooking
N1  - Rev. ed. of: The professional chef. c1996; 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
ER  -