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:	Unknown
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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MARC


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100	1	0	\|a Leto, M. J \|d 1910- \|q Mario Jack
245	1	4	\|a The larder chef \|b food preparation and presentatio \|c M. J. Leto and W. K. H. Bode
250	0	0	\|a 4th ed
260	0	0	\|a Boston \|b Elsevier \|c 2006
300	0	0	\|a 319 p. \|b ill. \|c 25 cm
650	#	0	\|a Quantity cookery
650	#	0	\|a Cookery (Cold dishes)
650	#	0	\|a Meat cutting
650	#	0	\|a Food presentation
700	1	1	\|a Bode, W. K. H. \|d 1931- \|e joint author \|q Willi Karl Heinrich
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