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Fuller, John, 1916-

The chef's compendium of professional recipes [by] John Fuller and Edward Renold. - 2nd ed. - London, Heinemann, 1972. - xii, 340 p. 23 cm.

ISBN: 0434905860

LCCN: 73157352

Nat. Bib. No.: B73-04165

Subjects--Topical Terms:
Quantity cooking.

LC Class. No.: TX820 / .F84 1972

Dewey Class. No.: 641.5/7

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