Cooking essentials for the new professional chef. The Food & Beverage Institute / Mary Deirdre Donovan, editor 

 - New York : John Wiley, c1997  New York : John Wiley, c1997 
 - xiv, 799 p. : ill. (some col.) ; 29 cm. 
<br/><br/><label>ISBN: </label>0471287172 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Quantity cookery