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The new professional chef / The Culinary Institute of America ; with forewords by Paul Bocuse and Ferdinand Metz ; Linda Glick Conway, editor.
LIBRA TX820 .C85 1991
Available from offsite location
LIBRA - Blank Collection TX820 .C85 1991
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- Format:
- Book
- Language:
- English
- Subjects (All):
- Quantity cooking.
- Penn Provenance:
- Grad, Laurie Burrows (donor)
- Blank, Fritz (bookplate) (donor) (Blank Collection copy)
- Physical Description:
- xxv, 869 pages : illustrations (some color), color photographs ; 30 cm
- Edition:
- Fifth edition.
- Place of Publication:
- New York : Van Nostrand Reinhold, [1991]
- Notes:
- Rev. ed. of: The professional chef. 4th ed. 1974.
- Includes bibliographical references (pages 834-838) and index.
- Local Notes:
- Presented to the Penn Libraries by Laurie Burrows Grad.
- Blank Collection copy has dust-jacket retained.
- Blank Collection copy has bookplate of Chef Fritz Blank.
- ISBN:
- 0442219822
- 0442008074
- OCLC:
- 23139891
- Online:
- Laurie Burrows Grad Collection Home Page
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