TY  - BOOK
ED  - The Culinary Institute of America
TI  - The professional chef / by the Culinary Institute of America
SN  - 0-471-38257-4
AV  - CO TX820 P96431 2002 
CY  - Estados Unidos de América : John Wiley & Sons
KW  - Quantity cookery \ Culinary Institute of America \ New Professional chef
N1  - Incluye índices; Bibliografía: p. 1015-1019; The culinary professional -- Tools and ingredients in the professional kitchen -- Stocks, sauces, and soups -- Meats, poultry, fish, and shellfish -- Vegetables, potatoes, grains and legumes, and pasta dumplings -- Breakfast and garde manger -- Baking and pastry
UR  - [PTA]http://images.amazon.com/images/P/0471382574.01.LZZZZZZZ.jpg
ER  -