Classical cooking the modern way
Subtitle: methods and techniques
By: Philip Pauli ; translated by Hannelore Dawson-Holt
Edition: 3rd ed
Publisher: John Wiley; Wiley
Published: 1999
Place of publication: New York
Language: eng
Number of pages: 409
Subjects: Cookery; Food service
Work titles: Lehrbuch der Küche.
Notes: Includes bibliographical references (p. 391-392) and index