Fuller, John,   1916- <br/><br/>
The Chef's Compendium of Professional Recipes /  [Book]. 
John Fuller and Edward Renold.  
 - 3th Rev. ed. /    revised by D. Foskett. 
 - Oxford :   Butterworth-Heinemann,   1992. 
 - xiii, 401 p. ;   22 cm. 
<br/><br/> Include index. 
<br/><br/><label>ISBN: </label>0750604905 
<br/><br/><label>LCCN: </label>92006037 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Quantity cooking.