The Professional Chef's Techniques of Healthy Cooking; The Culinary Institute of America
New York: John Wiley & Sons, 2000. Hardcover. Foreword by Graham Kerr. Bound in publisher's original illustrated boards. General wear to extremities. Name written on bottom edge. Name on front free endpaper. Profusely illustrated. 8 3/8 x 10 3/4 inches. 634 pages. More