TY  - BOOK
ED  - Culinary Institute of America 
TI  - The professional chef: study guide to accompany 
SN  - 0471973009
AV  - TX820  .P7382 2006
PY  - 2006///
CY  - Hoboken, NJ
PB  - Wiley
KW  - https://malcat.uum.edu.my/kip/Record/uitm.750335#details:~:text=%7Ca-,Quantity%20Cookery%C2%A0,-710
KW  - SKU
ER  -