Hering's dictionary of classical and modern cookery
Subtitle: and practical reference manual for the hotel, restaurant and catering trade : brief recipes, professional knowledge concerning wine, cocktails and other drinks, menu knowledge and table service
By: edited, revised and translated by Walter Bickel.
Contributors: Bickel, Walter.
Publisher: Fachbuchverlag
Published: 1958
Place of publication: Giessen
Language: eng
Number of pages: 852
Notes: Translation of, Lexikon der Küche.

English text, vocabulary in English, French, German, Italian and Spanish.