The chef's compendium of professional recipes
By: [by] John Fuller and Edward Renold.
Contributors: Renold, Edward, joint author.
Edition: 2nd ed.
Publisher: Heinemann
Published: 1972
Place of publication: London
Language: eng
Number of pages: 340
Subjects: Quantity cookery.
Description: Range of principal recipes currently used in hotels, restaurants and other catering establishments.