TY  - BOOK
ED  - Culinary Institute of America.
TI  - The professional chef
SN  - 0764557343 (hbk.)
U1  - 641.57 
PY  - 2006///
CY  - Hoboken, N.J.
PB  - John Wiley
KW  - Quantity cooking
N1  - Includes bibliographical references (p. 1190-1196) index; 1. The culinary professional -- 2. World cuisines -- 3. Tools and ingredients in the professional kitchen -- 4. Stocks, sauces, and soups -- 5. Meats, poultry, fish and shellfish -- 6. Vegetables, potatoes, grains and legumes, and pasta and dumplings -- 7. Breakfast and garde manger -- 8. Baking and pastry
ER  -