Hering's dictionary of classical and modern cookery and practical reference manual for the hotel, restaurant and catering trade
By: 6th revised English edition by Walter Bickel.
Publisher: Virtue and Co. Ltd
Published: 1980
Place of publication: London; Coulsdan
Language: eng
Notes: Brief recipes, professional knowledge concerning wine, cocktails and other drinks, menu knowledge and table service.

Vocabulary in English, French, German, Italian and Spanish.