The larder chef food preparation and presentatio

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Bibliographic Details
Main Author:	Leto, M. J 1910- Mario Jack
Other Authors:	Bode, W. K. H. 1931- Willi Karl Heinrich (joint author)
Format:	Book
Published:	Boston Elsevier 2006
Edition:	4th ed
Subjects:	Quantity cookery Cookery (Cold dishes) Meat cutting Food presentation
Online Access:	Click Here to View Status and Holdings.
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