|
Textbook
Large Quantity Recipes, 4th EditionISBN: 978-0-471-28854-1
Paperback
528 pages
December 1988, ©1988
 |
||||||
Breads.
Beverages and Cocktails.
Soups.
Cheese, Egg, Cereal, and Vegetable Entrees.
Fish.
Meats.
Poultry.
Vegetables.
Sauces, Relishes, and Stuffings.
Salads and Salad Dressings.
Sandwiches and Canapes.
Cakes and Frostings.
Cookies.
Puddings.
Pastry.
Appendix.
Index.
Beverages and Cocktails.
Soups.
Cheese, Egg, Cereal, and Vegetable Entrees.
Fish.
Meats.
Poultry.
Vegetables.
Sauces, Relishes, and Stuffings.
Salads and Salad Dressings.
Sandwiches and Canapes.
Cakes and Frostings.
Cookies.
Puddings.
Pastry.
Appendix.
Index.
Related Titles
Professional Cooking & Culinary Arts
Resources for
Instructors
Contact a Wiley Sales Rep
Find Your Rep
.png){kind=small}
Join An E-mail ListLearn about the latest products, events, offers and content. |
