Canadian menu manual
Subtitle: recipes and menu ideas for the foodservice profession.
Publisher: Foodservice & Hospitality Magazine
Published: 1974
Place of publication: [Toronto
Language: eng
Number of pages: 80
Subjects: Quantity cookery; Menus; Cookery, Canadian
First sentence: Unlike most other forms of art, the work of the great chefs cannot be preserved in its finished form.
Notes: Cover title.
Includes index.