The chef's compendium of professional recipes
by Fuller, John, Edward Renold, David Foskett, John Fuller
Quantity cookeryGeneral cookeryHotel & catering tradesMethods - QuantityCooking / WineCookingIndustries - Hospitality, Travel & TourismBusiness & Economics / Hospitality, Travel & Tourism
Range of principal recipes currently used in hotels, restaurants and other catering establishments.
Writing a summary for young readers…
For young readers
Book data: Open Library