Food Preparation FOR THE PROFESSIONAL

Food Preparation FOR THE PROFESSIONAL

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Bibliographic Details
Main Authors: Mizer, David A. (Author), Porter, Mary (Author), Sonnier, Beth (Author), Drummond, Karen Eich (Author)
Format: Book
Language:English
Published: New York John Wiley & Sons 2000
Edition:THIRD EDITION
Subjects:
Quantity Cookery
Food Service
Online Access:Click Here to View Status and Holdings.
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Description
Physical Description:xxii, 549 pages illustration 24 cm
Bibliography:Includes bibliographical references and index
ISBN:9780471251873

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