The art and science of culinary preparation 
Jerald W. Chesser. 
 - St. Augustine, Fla.  Educational Institute of the American Culinary Federation  1992 
 - xi, 586 p.  ill.  29 cm. 
<br/><br/> includes index :p.573 - 585 
<br/><br/><label>ISBN: </label>0963102311 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cookery<br/>Food service