The Culinary Institute of America <br/><br/>
The professional chef's knife kit 

 - New York  John Wiley and sons  2000 
 - viii, 150 p.  : ill.  ; 27.8 cm. 
<br/><br/> Includes glossary and index. 
<br/><br/><label>ISBN: </label>9780471349976 (pbk) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Hospitality management<br/>Hospitality industry--Cutting chops--Roasted meat--Pineapples--Citrus furit--Zucchini--RIHCA
<br/><br/><label>Dewey Class. No.: </label>641.589  / PRO