The new professional chef /

The new professional chef /

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Bibliographic Details
Corporate Author: Culinary Institute of America
Other Authors: Donovan, Mary Deirdre, 1955-
Format: Book
Language:English
Published: New York : Van Nostrand Reinhold, 1996
New York : c1996
New York : ©1996
Edition:6th ed
Subjects:
Quanity cooking
Quantity cooking
Restauration collective
Cookbook
Cookbooks
Livres de cuisine
cookbooks

Internet

Yale University

Holdings details from Yale University
Call Number: TX820 N49X 1996 (LC)

Harvard University

Holdings details from Harvard University
Call Number: 641.57 C967n, 1996, oversize
ISIL:US-MH

Cornell University

Holdings details from Cornell University
Call Number: TX820 .P76 1996

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