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Table of contents (32 chapters)
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About this book
Written to the standards of clarity and accuracy that contemporary users require, The New Catering Repertoire offers the comprehensive reference work for professionals and trainees alike. The first volume provides a record of all the great dishes of international cuisine in dictionary form.
Bibliographic Information
Book Title: The New Catering Repertoire
Book Subtitle: Volume I Aide-Mémoire du Chef
Authors: H. L. Cracknell, G. Nobis
DOI: https://doi.org/10.1007/978-1-349-20391-8
Publisher: Red Globe Press London
eBook Packages: Palgrave Business & Management Collection, Business and Management (R0)
Copyright Information: H. L. Cracknell and G. Nobis 1989
Edition Number: 1
Number of Pages: XIII, 810
Additional Information: Previously published under the imprint Palgrave
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