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:	London Heinemann 1983
Edition:	2nd ed
Subjects:	Cookery (Cold dishes) Meat cutting Food presentation Quantity cookery
Online Access:	Click Here to View Status and Holdings.
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MARC


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100	1	#	\|a Leto, M. J. \|c 1910-) \|q (Mario Jack
245	1	1	\|a The larder chef \|b food preparation and presentation \|c [by] M. J. Leto and W. K. H. Bode
250	#	#	\|a 2nd ed
260	#	#	\|a London \|b Heinemann \|c 1983
300	#	#	\|a 236p. \|b ill. \|c 23 cm
650	#	0	\|a Cookery (Cold dishes)
650	#	0	\|a Meat cutting
650	#	0	\|a Food presentation
650	#	0	\|a Quantity cookery
700	1	#	\|a Bode, W. K. H. \|c 1931-) \|q (Willi Karl Heinrich
856	4	0	\|z Click Here to View Status and Holdings. \|u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=16568
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