Ray, Mary Frey <br/><br/>
Professional cooking and baking / 
Mary Frey Ray, Beda A. Dondi 
 - New York, N.Y. :  Glencoe/McGraw-Hill,  c1981 
 - 480 p. :  ill. (some col.) 
<br/><br/>Includes index 
<br/><br/><label>ISBN: </label>002665430X 
<br/><br/><label>Subjects--Topical Terms: </label><br/>FOOD SERVICE<br/>QUANTITY COOKERY
<br/><br/><label>LC Class. No.: </label>TX911  / R39P