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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MARC


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020	#	#	\|a 0750609435 (pbk.)
090	0	0	\|a TX820 \|b .L46 1989
100	1	#	\|a Leto, M. J. \|c 1910- \|q Mario Jack
245	1	4	\|a The larder chef \|b food preparation and presentation \|c [by] M. J. Leto and W. K. H. Bode
250	#	#	\|a 3rd ed.
260	#	#	\|a Oxford \|b Butterworth-Heinemann \|c 1989 [2000 printing]
300	#	#	\|a xiii, 308 p. \|b ill. \|c 22 cm.
650	#	0	\|a Quantity cookery
650	#	0	\|a Cookery (Cold dishes)
650	#	0	\|a Meat cutting
650	#	0	\|a Food presentation
700	1	#	\|a Bode, W. K. H. \|c 1931 \|q Willi Karl Heinrich
040	#	#	\|a Shah Alam
856	4	0	\|z Click Here to View Status and Holdings. \|u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=128410
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