The professional chef / the Culinary Institute of America.

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TextPublication details: New York : Wiley, c2002.Edition: 7th edDescription: xix, 1036 p. : ill. (some col.) ; 29 cmISBN:

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Cover image	Item type	Current library	Home library	Collection	Shelving location	Call number	Materials specified	Vol info	URL	Copy number	Status	Notes	Date due	Barcode	Item holds	Item hold queue priority	Course reserves
	Books	Blantyre Branch Library General Collection		NFIC		641.57 PRO (Browse shelf(Opens below))					Available			0040554
	Books	Mzuzu Branch Library General Collection		NFIC		641.57 PRO (Browse shelf(Opens below))					Available			0076153

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Rev. ed. of: The new professional chef, c1996.

Includes bibliographical references (p. 1015-1019) and indexes.

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