Fuller, John. <br/><br/>
The Chef's Compendium of Professional Recipes: 
Fuller, John. 
 - Third Edition 
 - Oxford:  Butterworth- Heinemann,  1992. 
 - xiii,401p.: 
<br/><br/><label>ISBN: </label>0750604905 
<br/><br/><label>Subjects--Topical Terms: </label> The Chef's Compendium of Professional Recipes. 
<br/><br/><label>Dewey Class. No.: </label>641.5