Professional knowledge
Subtitle: "The art of cookery" for the hotel, restaurant, and catering trade.
By: An entirely new manual and practical reference work, partly published in dictionary form, including the latest trade developments for all those concerned in the hotel, restaurant and catering industry, edited and published by Walter Bachmann.
Edition: English 1st ed.
Publisher: Maclaren
Published: 1951
Place of publication: London
Language: eng
Subjects: Cookery.
Other titles: Art of cookery.
Notes: "Translated from and based upon the Swiss publication Berufskunde für die Hotellerie und das Gastwirtschaftsgewerbe."
Table of contents: value: v.1-2. The professional kitchen.; value: v.3. The general trade knowledge.