Holdings: The larder chef:

Bibliographic Details
Main Author:	Leto, M. J. 1910-
Other Authors:	Bode, W. K. H. 1931- (joint author.)
Format:	Book
Published:	Boston : Elsevier, 2006.
Edition:	4th ed.
Subjects:	Quantity cooking. Cold dishes (Cooking) Meat cutting. Food presentation.
Online Access:	View fulltext via EzAccess

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