The chef's compendium of professional recipes
3rd ed.
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Contributions
- Renold, Edward. - Contributor
Publication
1992 - Butterworth-Heinemann, Oxford, England
Language
English
Word Count
100,250 words, Guess
Page Count
401 pages
Identifiers
- Internet Archivechefscompendiumo0000full
- ISBN-100750604905
- ISBN-139780750604901
- LibraryThing2271403
- Goodreads1542035
and 5 more
- Library of Congress Control Number92006037
- OCLC Control Number25372055
- OCLC Control Number811400618
- Better World Books9780750604901
- Open LibraryOL21127411M
Classifications
- DDC641.5/7
- LCCTX820 .F84 1992
- LCCTX820 .F84 2011eb
Description
Range of principal recipes currently used in hotels, restaurants and other catering establishments.
Subjects
Topics
Other Editions
- The chef's compendium of professional recipes
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