Larousse, David Paul <br/><br/>
The professional Garde Manger  a guide to the art of the buffet 
David Paul Larousse. 
 - New York  Wiley  c1996. 
 - xiv, 423 p., [32] p. of plates  ill. (some col.)  26 cm. 
<br/><br/> Includes indexes and glossary. 
<br/><br/><label>ISBN: </label>0471106038 (cloth : alk. paper) 
<br/><br/><label>LCCN: </label>95041073  
<br/><br/><label>Subjects--Topical Terms: </label><br/>Quantity cookery.<br/>Buffets Cookery<br/>Garnishes Cookery<br/>Cookery Cold dishes
<br/><br/><label>LC Class. No.: </label>TX820  / .L37 1996 
<br/><br/><label>Dewey Class. No.: </label>641.7/9