Larousse, David Paul  1949- <br/><br/>
The professional garde manger :  a guide to the art of the buffet / 
David Paul Larousse 
 - New York, N.Y. :  Wiley,  c1996 
 - 423 p. :  ill. (some col.) 
<br/><br/>Includes index 
<br/><br/><label>ISBN: </label>0471106038 
<br/><br/><label>Subjects--Topical Terms: </label><br/>QUANTITY COOKERY<br/>COOKERY (COLD DISHES)<br/>GARNISHES (COOKERY)<br/>BUFFETS (COOKERY)
<br/><br/><label>LC Class. No.: </label>TX820  / L376P