Books by Culinary Institute of America

Culinary Institute of America

Culinary Institute of America
Average rating 4.36 · 124 ratings · 4 reviews · shelved 460 times

Showing 1 distinct work.

The New Professional Chef

The New Professional Chef
by

Culinary Institute of America,

Mary Deirdre Donovan (Editor),

Culinary Institute of America,

Ferdinand E. Metz (Foreword by)

4.34 avg rating — 145 ratings — published 1991 — 16 editions

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