Title: The chef's compendium of professional recipes
Description: Range of principal recipes currently used in hotels, restaurants and other catering establishments.
Subjects: Quantity cookery, General cookery, Hotel & catering trades, Methods - Quantity, Cooking / Wine, Cooking, Industries - Hospitality, Travel & Tourism, Business & Economics / Hospitality, Travel & Tourism, Methods - Professional, Quantity cooking, Restauration collective, Methods, Quantity, Municipal government, Administration municipale, Discours, essais, conférences