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Food preparation for the professional /

Food preparation for the professional / David A. Mizer ... [et al.]. - 3rd ed. - New York : Wiley, c2000. - xxii, 549 pages: illustrations; 25 cm.

Includes bibliographical references (p. 531-532) and indexes.

ISBN: 0471251879 (cloth : alk. paper) RM212.03

LCCN: 99031227

Subjects--Topical Terms:
Quantity cooking.
Food service.

LC Class. No.: TX820 / .F63 2000

Dewey Class. No.: 641.5/7

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