The professional chef. Prepared by the Culinary Institute of America and the editors of Institutions magazine. Edited by Le Roi A. Folson.
| Institutionella upphovsmän: | , |
|---|---|
| Övriga upphovsmän: | |
| Materialtyp: | Bok |
| Språk: | engelska |
| Publicerad: |
Chicago, distributed by Cahners Books
Institutions/Volume feeding magazine
c1974.
|
| Upplaga: | 4th ed. |
| Ämnen: |