Introduction to Culinary Arts  The Culinary Institute of America 
Lois Ann Freir, Gary Schwartz 
 - USA  Pearson  2007 
 - xxii, 810p.; ill,. picture; 
<br/><br/> Include Bibliographical Reference and Index 
<br/><br/><label>ISBN: </label>0131171402 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cooking -- Study and Teaching<br/>Food -- Safety Measures
<br/><br/><label>LC Class. No.: </label>TX 661   / .G89