New Haven. Culinary Institute of America, Institutions (Chicago), & Folsom, L. R. A. e. (1974). The professional chef. Prepared by the Culinary Institute of America and the editors of Institutions magazine. Edited by Le Roi A. Folson (4th ed.). Institutions/Volume feeding magazine.
Chicago Style (17th ed.) CitationNew Haven. Culinary Institute of America, Institutions (Chicago), and Le Roi A. ed Folsom. The Professional Chef. Prepared by the Culinary Institute of America and the Editors of Institutions Magazine. Edited by Le Roi A. Folson. 4th ed. Chicago, distributed by Cahners Books: Institutions/Volume feeding magazine, 1974.
MLA (9th ed.) CitationNew Haven. Culinary Institute of America, et al. The Professional Chef. Prepared by the Culinary Institute of America and the Editors of Institutions Magazine. Edited by Le Roi A. Folson. 4th ed. Institutions/Volume feeding magazine, 1974.