Donovan,Mary Deirdre. <br/><br/>
Cooking essentials for the New professional chef  [Book /] 
The Food and Beverage Institute ; Mary Deirdre Donovan, . 
 - New York :  Van Nostrand Reinhold,  1997. 
 - xiv, 799 p. :  ill. (some col.) ;  29 cm. 
<br/><br/>Includes bibliographical references (p. [782]-785) and index. 
<br/><br/> All Ages. 
<br/><br/><label>ISBN: </label>0442021097 0471287172 
<br/><br/><label>LCCN: </label>96021066  
<br/><br/><label>Subjects--Topical Terms: </label><br/>Quantity cookery.
<br/><br/><label>LC Class. No.: </label>TX820  / .C673 1997 
<br/><br/><label>Dewey Class. No.: </label>641.57