The Chef's compendium of professioal recipes/ John Fuller and Edward Renold

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TextPublication details: Oxford: Butterworth-Heinemann, c1992.Edition: 3rd edDescription: xiii,401pISBN:

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Holdings
Cover image	Item type	Current library	Home library	Collection	Shelving location	Call number	Materials specified	Vol info	URL	Copy number	Status	Notes	Date due	Barcode	Item holds	Item hold queue priority	Course reserves
	Books	Headquarters Lending Library General Collection		Non Fiction		641.5 FUL (Browse shelf(Opens below))					Withdrawn			0016466

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