TY  - BOOK
AU  - I. Baskette, Michael, ed
ED  - American Culinary Federation
TI  - On becoming a professional chef
SN  - 0-13-113728-X
978-0-13-113728-8
CY  - New Jersey
PB  - Pearson Prentice Hall
KW  - COCINA
KW  - JEFES DE COCINEROS
KW  - SERVICIOS DE ALIMENTACION
ER  -