The larder chef food preparation and presentation

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Bibliographic Details
Main Author:	Leto, M. J. 1910- Mario Jack
Other Authors:	Bode, W. K. H. 1931 Willi Karl Heinrich
Format:	Unknown
Published:	Oxford Butterworth-Heinemann 1989 [2000 printing]
Edition:	3rd ed.
Subjects:	Quantity cookery Cookery (Cold dishes) Meat cutting Food presentation
Online Access:	Click Here to View Status and Holdings.
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