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|a 2868710174
|z (v. 4)
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1 |
4 |
|a TX820
|b .R843 1989
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| 082 |
0 |
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|2 20
|a 641.5/7
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| 100 |
1 |
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|a Ruffel, Denis
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| 240 |
1 |
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|a Artisan traiteur
|l English
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| 245 |
1 |
4 |
|a The professional caterer series /
|c by Denis Ruffel, assisted by Roland Bilheux and Alain Escoffier ;under the direction of Pierre Michalet ;translated by Anne Sterling
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| 260 |
|
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|a New York, N.Y. :
|b Van Nostrand Reinhold ,
|c c1990 .
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| 300 |
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|a 4 v. :
|b col. ill. ;
|c 31 cm.
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| 500 |
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|a Translation of: LʹArtisan traiteur.
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| 500 |
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|a Vol. 2-4: New York : John Wiley & Sons (from label on t.p.).
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| 500 |
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|a English
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| 505 |
0 |
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|a 1. Pastry hors dʹoeuvres, mini-sandwiches, canapιs, assorted snacks, hot hors dʹoeuvres, cold brochetteʹs, centerpieces for buffets
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| 505 |
0 |
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|a v. 2. Individaul cold dishes, pβtιs-terrines, galantines and ballotines, aspics, pizzas, and quiches
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| 505 |
0 |
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|a v. 3. Croustades, quennelles, soufflιs, beignets, individual hot dishes, mixed salads, fish in aspic, lobsters, poultry in aspic
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| 505 |
0 |
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|a 4. Meat and games, sauces and bases, execution, display, and decoration for buffets and receptions .
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| 650 |
1 |
0 |
|a Caterers and catering
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| 650 |
1 |
0 |
|a Quantity cookery
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| 700 |
1 |
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|a Bilheux, Roland
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| 700 |
1 |
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|a Escoffier, Alain
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| 952 |
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|a GR-AtTEI
|b 59cc80fb6c5ad13446fd9aaa
|c 998a
|d 945l
|e 641.57 RUF
|t 1
|x m
|z Books
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