The professional chef. Prepared by the Culinary Institute of America and the editors of Institutions magazine. Edited by Le Roi A. Folson.
| Corporate Authors: | , |
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| Other Authors: | |
| Format: | Book |
| Language: | English |
| Published: |
Chicago, distributed by Cahners Books
Institutions/Volume feeding magazine
c1974.
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| Edition: | 4th ed. |
| Subjects: |