The professional chef / Prepared by the Culinary Institute of America and the editors of Institutions magazine ; edited for the Culinary Institute of America by LeRoi A. Folsom, B.S., Vice President, Division of Research and Constultation, formerly Chef-instructor.
| Corporate Author: | |
|---|---|
| Other Authors: | |
| Language: | English |
| Published: |
[Chicago] : Boston, Massachusetts :
Institutions/Volume feeding magazine ; distributed by Cahners Books,
[1974]
|
| Edition: | Fourth edition. |
| Subjects: | |
| Genre: | |
| Local Note: |
MSU: Gift of Donna Dixon McDaniel.
MSU: "A guide to cost per serving for meat" (9 x 14 cm) laid in.
MSU: The material is stored offsite in Remote Storage. Please contact Special Collections 3 working days in advance if you wish to use it. |
| Physical Description: | 470 pages : illustrations ; 32 cm |
| Other Uniform Title: | Institutions (Chicago)
|
| Format: | Book |
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