The professional chef. Prepared by the Culinary Institute of America and the editors of Institutions magazine. Edited by Le Roi A. Folson.

Bibliografski detalji
Autori kompanije: New Haven. Culinary Institute of America, Institutions (Chicago)
Daljnji autori: Folsom, Le Roi A. ed
Format: Knjiga
Jezik:English
Izdano: Chicago, distributed by Cahners Books Institutions/Volume feeding magazine c1974.
Izdanje:4th ed.
Teme: