Fundamentals of quantity food preparation : desserts and beverages / Geraline B. Hardwick and Robert L. Kennedy ; Jule Wilkinson, editor.

Bibliographic Details
Main Author:	Hardwick, Geraline B.
Other Authors:	Kennedy, Robert L.
Language:	English
Published:	Boston : Cahners Books, [1975], [©1975]
Subjects:	Quantity cooking. Desserts. Beverages.
Physical Description:	xvi, 338 pages : illustrations ; 29 cm
Format:	Book

Description
Call Number:	TX820 .H357
Bibliography Note:	Includes bibliographical references and index.
ISBN:	084362051X