http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
xxv, 869 pages : color illustrations ; 30 cm.
The Culinary Institute of America ; with forewords by Paul Bocuse and Ferdinand Metz ; Linda Glick Conway, editor.
Revised edition of: The professional chef. 4th edition 1974.
Includes bibliographical references (pages 834-838) and index.