The New Catering Repertoire: Chef's Aide-Memoire
Released: Jan 01, 1990
Publisher: Van Nostrand-Reinhold
Format: Hardcover, 464 pages
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Description:
Contents: Hors d'oeuvres; Soups; Egg Dishes; Fish; Shellfish; Garnishes; MainCourses of Meat & Poultry; Game, and more. Includes 8,000 recipes, as well asdetailed sections on equipment, nutrition, hygiene and more.
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