The Professional chef's catering recipes.
By: Jule Wilkinson, book editor; Tony Pronoitis, art director; Wilma Inman, book design.
Publisher: Institutions magazine/Volume feeding management; Distributed to the book trade by Cahners Books, Boston, Mass.
Published: 1971
Place of publication: Chicago
Language: eng
Number of pages: 88
Subjects: Quantity cookery.
Other titles: Institutions.; Volume feeding management.; Catering recipes.