The professional chef /

Bibliographic Details
Corporate Author:	EBSCOhost
Format:	eBook
Language:	English
Published:	Hoboken, N.J. : John Wiley & Sons, ©2011.
Edition:	Ninth edition.
Subjects:	Quantity cooking. COOKING > Methods > Professional. COOKING > General. Electronic books.
Online Access:	Connect to the full text of this electronic book

Description
Physical Description:	1 online resource ( xix, 1212 pages) : illustrations (some color).
Bibliography:	Includes bibliographical references and indexes.
ISBN:	9781118692431 1118692438