The chef's compendium of professional recipes [by] John Fuller and Edward Renold.
By: Fuller, John
.
Contributor(s): Renold, Edward [joint author.].
Material type: 
BookPublisher: London, Heinemann, 1972Edition: 2nd ed.Description: xii, 340 p. 23 cm.ISBN: 0434905860.Subject(s): Quantity cookingDDC classification: 641.5/7
| Item type | Current location | Call number | Status | Notes | Date due | Item holds |
|---|---|---|---|---|---|---|
General Circulation Books
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General Stacks | TX820 (Browse shelf) | Available | JM |
Total holds: 0
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