| Cooking Essentials for the New Professional Chef | | Author:
| Culinary Institute of America (CIA) Staff, | Series title: | Sax/Lewis Program Ser. | ISBN: | 978-0-442-02109-2 | Publication Date: | Sep 1996 | Publisher: | John Wiley & Sons, Incorporated
| Book Format: | Hardback | List Price: | USD $49.95 |
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