Luncheon and supper dishes

Luncheon and supper dishes

Saved in:

Bibliographic Details
Main Author:	Blair, Eulalia C
Format:	Book
Published:	Boston Cahners [1973]
Subjects:	Luncheons Suppers Quantity cookery
Online Access:	Click Here to View Status and Holdings.
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

Luncheons
by: Creber, Ann
Published: (1986)

Luncheons
by: Creber, Ann
Published: (1986)

Last supper
Published: (2000)

Simple suppers
by: Barnard, Melanie
Published: (2011)

Practical professional cookery
by: Cracknell, H. L. (Harry Louisd1916-
Published: (1983)

The Professional Chef 8th Edition With Visual Food Lovers Guide Set
Published: (2009)

The professional chef
Published: (1974)

Food preparation for hotels, restaurants, and cafeterias
by: Haines, Robert G
Published: (1968)

Practical professional cookery
by: Cracknell, Harry Louis 1916-
Published: (1983)

Standards, principles, and techniques in quantity food production
by: Kotschevar, Lendal Henry 1908-
Published: (1966)

Cooking essentials for the new professional chef
Published: (1997)

Successful mass cookery and volume feeding
by: Casola, Matteo
Published: (1969)

Quantity cooking
by: Mario, Thomas
Published: (1978)

The chef's compendium of professional recipes
by: Fuller, John, 1916-
Published: (1968)

Quantity food techniques
Published: (1993)

An approach to professional cookery
by: Wood, Henry F
Published: (1988)

Cookery for the hotel and catering industry
by: Lucas, Leonard John
Published: (1968)

Standards, principles, and techniques in quantity food production
by: Kotschevar, Lendal Henry 1908-
Published: (1988)

Food preparation for the professional
by: Mizer, David A
Published: (1987)

Professional food preparation
by: Terrell, Margaret E
Published: (1979)

Large quantity recipes
by: Terrell, Margaret E
Published: (1951)

The chef's compendium of professional recipes John Fuller and Edward Renold
by: Fuller, John 1916-
Published: (1992)

Quantity catering
Published: (1966)

Chef's book of formulas, yields, and sizes
by: Schmidt, Arno 1937-
Published: (1990)

Practical professional cookery
by: Cracknell, H. L. 1916- Harry Louis
Published: (1999)

Exploring quantity food production and service through problems
by: Lieux, Elizabeth McKinney
Published: (2000)

Professional cooking student workbook
Published: (1999)

Quantity catering
by: Heaton, Nell
Published: (1966)

Standards, principles, and techniques in quantity food production
by: Kotschevar, Lendal Henry 1908-
Published: (1988)

Practical professional cookery
by: Cracknell, Harry Louis 1916-
Published: (1981)

Catering cook book
by: Thomson, Elizabeth Sinclair
Published: (1969)

Professional cookery the process approach
by: Stevenson, Daniel R.
Published: (1985)

Elements of food production and baking
by: Vastano, Joseph F
Published: (1977)

Catering science and technology
by: Pyke, Magnus
Published: (1974)

The chef's compendium of professional recipes
by: Fuller, John 1916-
Published: (1968)

The professional chef
Published: (2002)

Chef's book of formulas, yields, and sizes
by: Schmidt, Arno 1937-
Published: (1996)

The chef's compendium of professional recipes
by: Fuller, John,1916-
Published: (1972)

Cooking for fifty the complete reference and cookbook
by: Holden, Chet
Published: (1993)

The new professional chef
Published: (1991)

Cannot write session to /tmp/vufind_sessions/sess_2g3lhom52l14bmab4q31di31gk