Cover of The chef's compendium of professional recipes

The chef's compendium of professional recipes

by David Foskett, Edward Renold, John Fuller et al.

1992 401 pages eng

Cooking Business & Economics
Quantity cookery General cookery Administration municipale Quantity cooking Discours, essais, conférences Cooking / Wine Municipal government Cooking Methods

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

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