The professional garde manger : a guide to the art of the buffet / David Paul Larousse

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Material type: Text

TextPublication details: New York, N.Y. : Wiley, c1996Description: 423 p. : ill. (some col.)ISBN:

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Holdings
Item type	Home library	Collection	Shelving location	Call number	Status	Barcode
Books	BU Library and Learning Space	Books	Book Shelves	TX820 L376P (Browse shelf(Opens below))	Available	200307180012

Total holds: 0

Previous	No cover image available	No cover image available	No cover image available			No cover image available		Next
Previous	TX820 H346F 1973 Food preparation for hotels, restaurants and cafeterias	TX820 K677S 1988 Standards, principles, and techniques in quantity food production	TX820 L326F Fundamentals of professional food preparation : a laboratorytext-workbook	TX820 L376P The professional garde manger : a guide to the art of the buffet /	TX820 L376P The professional garde manger : a guide to the art of the buffet /	TX820 P466Q 1993 Quantity food techniques	TX820 P763 2000 The professional chef's techniques of healthy cooking /	Next

Includes index

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