The professional chef / the Culinary Institute of America. - 7th ed. 

 - New York : Wiley, c2002. 
 - xix, 1036 p. : ill. (some col.) ; 29 cm. 
<br/><br/><label>ISBN: </label>0471382574  
<br/><br/><label>Subjects--Topical Terms: </label><br/>Quantity cookery.
<br/><br/><label>Dewey Class. No.: </label>641.57 PRO