The professional chef / 
the Culinary Institute of America 
 - 7th ed. 
 - New York, N.Y. :  Wiley,  c2002 
 - 1036 p. :  col. ill. 
<br/><br/>Includes bibliographical references and index 
<br/><br/><label>ISBN: </label>0471382574 
<br/><br/><label>Subjects--Topical Terms: </label><br/>QUANTITY COOKERY
<br/><br/><label>LC Class. No.: </label>TX820  / P763 2002