TY  - BOOK
ED  - Culinary Institute Of America,
TI  - The Professional Chef
SN  - 0471382574 
U1  - 641.57 21
PY  - 2002///
CY  - New York
PB  - John Wiley & Sons
KW  - Quantity cooking
N1  - Includes bibliographical references (pages 1015-1019) and indexes
UR  - http://www.loc.gov/catdir/description/wiley036/2001026112.html
UR  - http://www.loc.gov/catdir/toc/onix07/2001026112.html
ER  -