The new professional chef / The Culinary Institute of America ; with forewords by Paul Bocuse and Ferdinand Metz ; Linda Glick Conway, editor

Culinary Institute of America

Verlag: New York : Van Nostrand Reinhold

Hardcover

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Fine cloth copy in an equally fine dust-wrapper. Not price-clipped. Particularly well-preserved overall; tight, bright, clean and especially sharp-cornered. Physical description : xxv, 869 pages : color illustrations ; 30 cm. Subjects : Quantity cooking.Restauration collective. Quantity cooking. Food service. Catering establishments Cookery. 1 Kg. Bestandsnummer des Verk�ufers 385250

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Bibliografische Details

Titel: The new professional chef / The Culinary ...

Verlag: New York : Van Nostrand Reinhold

Einband: Hardcover

Auflage: First Edition.

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