Publisher's Synopsis
Provides over two thousand recipes for preparing soups, stocks, sauces, eggs, fish, shellfish, meat, poultry, game, vegetables, pasta, crepes, and desserts.
The Chef's Guide to Practical Restaurant Cookery
Book (01 Jan 1988)
Not available for sale
Includes delivery to the United States
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Book information
| ISBN: | 9780442221737 |
| Publisher: | Van Nostrand Reinhold Co. |
| Imprint: | Van Nostrand Reinhold Co. |
| Pub date: | 01 Jan 1988 |
| DEWEY: | 641.572 |
| DEWEY edition: | 19 |
| Language: | English |
| Number of pages: | 248 |
| Weight: | 530g |
| Height: | 241mm |
| Width: | 216mm |
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