Chesser, Jerald W., <br/><br/>
The art and science of a culinarians manual 

 - America :  The American Culinary Federation Educational Institute,  1992 
 - 585 
<br/><br/><label>ISBN: </label>9780963102317 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food Production
<br/><br/><label>Dewey Class. No.: </label>641.7  / CHE /ART