Larousse, David Paul. <br/><br/>
The Professional Garde Manger : A Guide to the Art of the Buffet / 
David Paul Larousse 
 - New York :  John Wiley & Sons,  1996 
 - 423 p :  ill 
<br/><br/><label>ISBN: </label>0471106038 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cookery (Cold disher)<br/>Quantity cookery.<br/>Garnishes (Cookery)<br/>Buffets (Cookery)
<br/><br/><label>LC Class. No.: </label>TX820  / L37 P6 1996