Leto, M. J. <br/><br/>
The larder chef : food preparation and presentation  

 - 4th ed. 
 - Boston    Elsevien   2006 
 - 319 p. ; ill 
<br/><br/><label>ISBN: </label>978-075-066899-6 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food presentation<br/>Meat cutting<br/>Quantity cooking
<br/><br/><label>Dewey Class. No.: </label>C 641.57 L57