The professional chef. Prepared by the Culinary Institute of America and the editors of Institutions magazine. Edited by Le Roi A. Folson.
| Corporate Authors: | , |
|---|---|
| Outros autores: | |
| Formato: | Libro |
| Idioma: | inglés |
| Publicado: |
Chicago, distributed by Cahners Books
Institutions/Volume feeding magazine
c1974.
|
| Edición: | 4th ed. |
| Subjects: |