Fuller, John,  1916- <br/><br/>
The Chef's Compendium of Professional Recipes 
John Fuller and Edward Renold 
 - Oxford   bButterworh-Heinemann  1992 
 - 401 p.  23 cm 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Quantity cookery
<br/><br/><label>LC Class. No.: </label>TX820