The professional chef / 
the Culinary Institute of America. 
 - 7th ed. 
 - New York :  Wiley,  c2002. 
 - xix, 1036 pages:  illustrations, (some colour);  29 cm. 
<br/><br/> Rev. ed. of: The new professional chef, c1996. 
<br/><br/>Includes bibliographical references (p. 1015-1019) and indexes. 
<br/><br/><label>ISBN: </label>0471382574 (cloth : alk. paper)  RM176.10 
<br/><br/><label>LCCN: </label>2001026112 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Quantity cooking.
<br/><br/><label>Index Terms--Curriculum Objective: </label>--SKU
<br/><br/><label>LC Class. No.: </label>TX820  / .P738 2002 
<br/><br/><label>Dewey Class. No.: </label>641.5/7