The new profesional chef 
with forewords by Paul Bocuse and Ferdinand Metz. 
 - New York  John Wiley & Sons  1996 
 - xxiv, 1190p.  ill.  27cm. 
<br/><br/> Include index. 
<br/><br/><label>ISBN: </label>0471286796 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Quantity cookery.