An introductory handbook to cuisine en papillote sous-vide
By: prepared and written by the Department of Catering and Hotel Administration,Dorset Institute of Higher Education, Poole, Dorset in collaboration with the Cryovac Division of W.R. Grace Limited.
Contributors: Dorset Institute of Higher Education.; W. R. Grace Limited. Cryovac.
Publisher: Dorset Institute of Higher Education
Published: 1986
Place of publication: Poole
Language: eng
Number of pages: 33
Notes: Cover title: An introductory handbookto the Cryovac cuisine en papillote sous-vide system.