The professional garde manger a guide to the art of the buffet

Detaylı Bibliyografya
Yazar:	Larousse, David Paul 1949-
Materyal Türü:	Kitap
Dil:	English
Baskı/Yayın Bilgisi:	New York Wiley c1996.
Konular:	Quantity cookery. Cookery (Cold dishes) Garnishes (Cookery) Buffets (Cookery)