Fuller, John <br/><br/>
The Chef's Compendium of Professional Recipes 

 - 3rd ed. 
 - Hoboken  Taylor and Francis  1996 
 - vii, 401 p.: 
<br/><br/>Includes index. 
<br/><br/><label>ISBN: </label>0750604905 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Quantity Cooking
<br/><br/><label>LC Class. No.: </label>TX 820  / .ful 1992