The professional chef. Prepared by the Culinary Institute of America and the editors of Institutions magazine. Edited by Le Roi A. Folson.
| Corporate Authors: | , |
|---|---|
| Andre forfattere: | |
| Format: | Bog |
| Sprog: | English |
| Udgivet: |
Chicago, distributed by Cahners Books
Institutions/Volume feeding magazine
c1974.
|
| Udgivelse: | 4th ed. |
| Fag: |