The professional garde manger a guide to the art of the buffet

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Bibliographic Details
Main Author:	Larousse, David Paul 1949-
Format:	Book
Published:	New York Wiley 1996
Subjects:	Quantity cookery Garnishes (Cookery) Buffets (Cookery) Cookery (Cold dishes)
Online Access:	Click Here to View Status and Holdings.
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MARC


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001	wils-149170
020	#	#	\|a 0471106038
090	0	0	\|a TX820 \|b .L37 1996
100	1	#	\|a Larousse, David Paul \|c 1949-
245	1	0	\|a The professional garde manger \|b a guide to the art of the buffet \|c by David Paul Larousse
260	#	#	\|a New York \|b Wiley \|c 1996
300	#	#	\|a xiv, 423 p. \|b col. ill. \|c 24 cm
504	#	#	\|a Includes bibliographical references
650	#	0	\|a Quantity cookery
650	#	0	\|a Garnishes (Cookery)
650	#	0	\|a Buffets (Cookery)
650	#	0	\|a Cookery (Cold dishes)
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=149170
998	#	#	\|a 00260##a002.8.2\|\|00260##b002.8.4\|\|00260##c002.7.6\|\|00300##a003.4.1\|\|00300##b003.6.1\|\|00300##c003.5.1\|\|