Menu making for professionals in quantity cookery; a reference book for food executives in: hotels, restaurants, clubs, schools, fountains, tearooms, resorts, camps, cafeterias, hospitals and institutions,
| Data(s) |
31/12/1969
|
|---|---|
| Resumo |
"Free material": p. 203-204. "Second revised edition." Mode of access: Internet. |
| Formato |
ren ren |
| Identificador | |
| Idioma(s) |
eng |
| Publicador |
Stamford, Conn., The Dahls |
| Direitos |
Items in this record are available as Public Domain, Google-digitized. View access and use profile at http://www.hathitrust.org/access_use#pd-google. Please see individual items for rights and use statements. |
| Palavras-Chave | #Cooking. #Menus |
| Tipo |
text |
