The essential guide for becoming a chef/  
edited by David Cohen.   
 - New York, NY:   Larsen & Keller Education,		  c2018. 
 - 270 p.:   ill.;   27 cm. 
<br/><br/> Includes index 
<br/><br/><label>ISBN: </label>978-1-63549-884-4 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cooking  --Vocational guidance <br/>Food service  --Vocational guidance. 
<br/><br/><label>Dewey Class. No.: </label>GC 641.51 E78 2018