The professional chef / 
the Culinary Institute of America. 
 - 7th ed. 
 - New York :  Wiley,  c2002. 
 - xix, 1036 p. :  ill. (some col.) ;  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) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Quantity cooking.
<br/><br/><label>Dewey Class. No.: </label>641.57 PRO