Hering's dictionary of classical and modern cookery and practical reference manual for the hotel, restaurant and catering trade
Subtitle: brief recipes, professional knowledge concerning wine, cocktails and other drinks, menu knowledge and table service
By: translation...by Walter Bickel.
Contributors: Bickel, Walter.
Publisher: Fachbuchverlag Pfanneberg & Co.
Published: 1972
Place of publication: Giessen
Language: eng
Notes: Translation andrevision of "Lexicon der ku che".