Statements (18)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
gptkb:book
|
| gptkbp:author |
gptkb:The_Culinary_Institute_of_America
|
| gptkbp:countryOfOrigin |
gptkb:United_States
|
| gptkbp:edition |
9th edition
|
| gptkbp:firstPublished |
1968
|
| https://www.w3.org/2000/01/rdf-schema#label |
The Professional Chef
|
| gptkbp:ISBN |
978-0470421352
|
| gptkbp:language |
English
|
| gptkbp:mediaType |
gptkb:print
|
| gptkbp:notableFor |
comprehensive culinary reference
|
| gptkbp:publisher |
gptkb:Wiley
|
| gptkbp:subject |
cooking
culinary arts |
| gptkbp:usedBy |
professional chefs
cooking schools culinary students |
| gptkbp:bfsParent |
gptkb:Culinary_Institute_of_America
|
| gptkbp:bfsLayer |
4
|