Laconi, Donald V. <br/><br/>
Fundamentals of professional food preparation : a laboratorytext-workbook 

 - New York, N.Y. :  Wiley,  1995 
 - 192 
<br/><br/><label>Subjects--Topical Terms: </label><br/>QUANTITY COOKERY<br/>FOOD SERVICE
<br/><br/><label>LC Class. No.: </label>TX820  / L326F