The chef's compendium of professional recipes John Fuller and Edward Renold

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Bibliographic Details
Main Author:	Fuller, John 1916-
Other Authors:	Renold, Edward
Format:	Book
Published:	Oxford Butterworth-Heinemann 1992 (2001 printing)
Edition:	3rd ed
Subjects:	Quantity cookery
Online Access:	Click Here to View Status and Holdings.
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090	0	0	\|a TX820 \|b .F84 1992
100	1	#	\|a Fuller, John \|d 1916-
245	1	4	\|a The chef's compendium of professional recipes John Fuller and Edward Renold
250	#	#	\|a 3rd ed
260	#	#	\|a Oxford \|b Butterworth-Heinemann \|c 1992 (2001 printing)
300	#	#	\|a xiii, 401 p. \|c 23 cm
504	#	#	\|a Includes bibliographical references and index
650	#	0	\|a Quantity cookery
700	1	#	\|a Renold, Edward
856	4	0	\|z Click Here to View Status and Holdings. \|u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=74573
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