Professional chef / 
the Culinary Institute of America. 
 - 8th ed. 
 - Hoboken, N.J. :  John Wiley & Sons,  2006. 
 - xvi, 1215 p. :  col. ill. ;  29 cm. 
<br/><br/> Includes bibliographical references (p. 1190-1196) index. 
<br/><br/><label>ISBN: </label>0764557343 (cloth : alk. paper) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Quantity cooking.
<br/><br/><label>Dewey Class. No.: </label>641.5/7  / AME