The chef's compendium of professional recipes

Edward Renold, Fuller, John, David Foskett, John Fuller

About this book

Range of principal recipes currently used in hotels, restaurants and other catering establishments.

Details

OL Work ID: OL4192450W

Subjects

Quantity cookeryGeneral cookeryHotel & catering tradesMethods - QuantityCooking / WineCookingIndustries - Hospitality, Travel & TourismBusiness & Economics / Hospitality, Travel & TourismMethods - ProfessionalQuantity cookingRestauration collectiveMethodsQuantityMunicipal governmentAdministration municipaleDiscours, essais, conférences

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