The manual of the professional cook.
Subtitle: Franco-American and international dishes commonly served in professional cooking. Gives all methods, processes, formulas considered classic, or standard, used in hotels, restaurants, clubs. Specification and treatment of different classes of foods ...
Publisher: [s.n.]
Published: 1957
Place of publication: [New York?]
Language: eng
Number of pages: 158
Subjects: Cookery; Quantity cookery