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Einfache Ansicht MARC ISBD

Donovan,Mary Deirdre.

Cooking essentials for the New professional chef [Book /] The Food and Beverage Institute ; Mary Deirdre Donovan, . - New York : Van Nostrand Reinhold, 1997. - xiv, 799 p. : ill. (some col.) ; 29 cm.

Includes bibliographical references (p. [782]-785) and index.

All Ages.

ISBN: 0442021097 0471287172

LCCN: 96021066

Subjects--Topical Terms:
Quantity cookery.

LC Class. No.: TX820 / .C673 1997

Dewey Class. No.: 641.57