Fuller, John <br/><br/>
The Chef's compendium of professioal recipes/ 
John Fuller and Edward Renold 
 - 3rd ed. 
 - Oxford:  Butterworth-Heinemann,  c1992. 
 - xiii,401p.: 
<br/><br/> include index 
<br/><br/><label>ISBN: </label>0750604905 9780750604901 
<br/><br/><label>Subjects--Topical Terms: </label><br/>recipes
<br/><br/><label>Dewey Class. No.: </label>641.5