The professional chef. Prepared by the Culinary Institute of America and the editors of Institutions magazine. Edited by Le Roi A. Folson.
| Autori kompanije: | , |
|---|---|
| Daljnji autori: | |
| Format: | Knjiga |
| Jezik: | English |
| Izdano: |
Chicago, distributed by Cahners Books
Institutions/Volume feeding magazine
c1974.
|
| Izdanje: | 4th ed. |
| Teme: |