The new professional chef  
/ with forewords by Paul Bocuse and Ferdinand Metz. 
 - 6th ed. 
 - New York  John Wiley & Sons  1996. 
 - xxiv, 1190p.  col. ill.  29cm 
<br/><br/> Includes bibliographical references and index 
<br/><br/><label>ISBN: </label>0471286796  
<br/><br/><label>Subjects--Topical Terms: </label><br/>Quantity cookery
<br/><br/><label>Dewey Class. No.: </label>641.57 NEW 1996