The professional chef / 
the Culinary Institute of America. 
 - 8th ed 
 - Hoboken, NJ :  Wiley,  c2006. 
 - xvi, 1215 p. 
<br/><br/> Includes glossary and index. 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Quality cookery