Cooking essentials for the new professional chef

Bibliographic Details
Corporate Author:	Food and Beverage Institute (Culinary Institute of America)
Other Authors:	Donovan, Mary Deirdre 1955-
Resource Type:	Book
Language:	English
Published:	New York Van Nostrand Reinhold c1997.
Subjects:	Quantity cookery.

Accession #	Call #	Volume/Part#	Copy #	Collection	Circulation Type	Circulation Status
HE-18397	TX 820 C66				Regular Circulation	On-Shelf