Fuller, John <br/><br/>
The chef's compendium of professional recipes 
John Fuller, edward Renold 
 - 3rd. ed. 
 - Oxford  Butterworth - Heinemann  1992 
 - xiii, 401p.  ill.  22cm. 
<br/><br/> includes index :p.385 - 401 
<br/><br/><label>ISBN: </label>0750604905 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Quantity cookery