The Greenbrier's American-continental culinary and catering manual, formerly known as manuscript
By: compiled by Hermann G. Rusch and associates for exclusive use in the Greenbriers Culinary Apprentice Training Program, established June, 1957
Contributors: Child, Julia, former owner
Edition: 4th ed., rev., enl. and illustrated.
Publisher: The Greenbrier
Published: 1969
Place of publication: White Sulphur Springs, W. Va
Language: eng
Subjects: Cooking; Quantity cooking; Caterers and catering; Greenbrier (White Sulphur Springs, W. Va.)