Research Catalog
The professional chef.
- Title
- The professional chef. Prepared by the Culinary Institute of America and the editors of Institutions magazine. Edited by LeRoi A. Folsom. 4th ed.
- Author
- Culinary Institute of America.
- Publication
- [Chicago] Institutions/Volume feeding magazine; distributed by Cahners Books, Boston [1974]
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1 Item
Status | Format | Access | Call Number | Item Location |
---|---|---|---|---|
Available - Can be used on site. Please visit New York Public Library - Schwarzman Building M2 to submit a request in person. | Text | Use in library | JFG 94-1018 | Schwarzman Building M2 - General Research Room 315 |
Details
- Additional Authors
- Folsom, Le Roi A.
- Description
- 470 p. illus.; 32 cm.
- Uniform Title
- Institutions (Chicago, Ill.)
- Subject
- Note
- Errata slip inserted.
- Bibliography (note)
- Bibliography: p. 458.
- Call Number
- JFG 94-1018
- ISBN
- 0848605715
- LCCN
- 73019070
- OCLC
- 952552
- NYPG744357763-B
- Author
- Culinary Institute of America.
- Title
- The professional chef. Prepared by the Culinary Institute of America and the editors of Institutions magazine. Edited by LeRoi A. Folsom. 4th ed.
- Imprint
- [Chicago] Institutions/Volume feeding magazine; distributed by Cahners Books, Boston [1974]
- Bibliography
- Bibliography: p. 458.
- Added Author
- Folsom, Le Roi A.
- Added Title
- Institutions (Chicago, Ill.)
- Research Call Number
- JFG 94-1018