Buffets
Subtitle: a guide for professionals
By: Georges C. St. Laurent, Jr., Chet Holden.
Contributors: Holden, Chet.
Publisher: Wiley
Published: 1986
Place of publication: New York
Language: eng
Number of pages: 368
Subjects: Buffets (Cookery); Quantity cookery.
Notes: Bibliography: p. 357-359.
Includes indexes.