The chef's compendium of professional recipes
Fuller, John
The chef's compendium of professional recipes John Fuller and Edward Renold; edited by David Foskett - 3rd ed. - Oxford Butterworth-Heinemann 1992 - xiii,401p.; 23 cm.
0-7506-0490-5
Quantity cookery
Catering management
641.5
The chef's compendium of professional recipes John Fuller and Edward Renold; edited by David Foskett - 3rd ed. - Oxford Butterworth-Heinemann 1992 - xiii,401p.; 23 cm.
0-7506-0490-5
Quantity cookery
Catering management
641.5