The larder chef food preparation and presentation

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: Book
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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Description
Physical Description:xiii, 308 p. ill. 22 cm.
ISBN:0750609435 (pbk.)

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