The professional chef's book of buffets
By: by George K. Waldner and Klaus Mitterhauser. Edited by Jule Wilkinson.
Contributors: Mitterhauser, Klaus, joint author.; Wilkinson, Jule, ed.
Edition: 1st ed.
Publisher: Institutions Magazine
Published: 1968
Place of publication: Chicago
Language: eng
Number of pages: 232
Subjects: Quantity cookery; Menus; Buffets (Cookery)
Other titles: Institutions (Chicago); Book of buffets.
Notes: Pages 231-232, blank for "Notes."