Cookery for the Hospitality Industry; Second Edition

By: Dodgshun, Graham

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Cookery for the Hospitality Industry; Second Edition by Dodgshun, Graham
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New South Wales: Edward Arnold, 199. 1.050 kg.; IV, 452 pages, includes glossary, index, text is illustrated with black-and-white line drawings and tables,. Colour illustrated paperback binding, showing impressions of from notes having been written on paper resting against the book, previous owner's name on front end page, and in texta on the front edge of the text block. The recipes are chosen to take advantage of local conditions. Fish dishes are based on Australian products, and the meat cuts follow the standard descriptions issued by this trade in meat and livestock Corporation. The cuts of beef and lamb pork and fish are illustrated in colour. Please note that this book will weigh more than 1 kg packed, and extra postage will be requested for delivery outside of Australia.. Second Australian Edition. Paperback. Good/No Jacket as Issued. Illus. by Line Drawings. Quarto -- up to 12 " Tall. Cook Book.

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