What do you think?
Cold Kitchen
History of Larder Weights and Measures Functions of Larder Department Hors-D-Oeuvres and Salads Fish Mongery Poultry and Game Butchers Meats Forcemeats, Marinades and Garnishes Cold Buffet Layout and Preparations Appendix-I Appendix-Il
ebook
First published January 1, 2009
Ratings & Reviews
Friends & Following
Create a free account to discover what your friends think of this book!
Community Reviews
No one has reviewed this book yet.