Larousse, David Paul <br/><br/>
The professional garde manger : a guide to the art of the buffet 
David Paul Larousse 
 - Hoboken, NJ  Wiley  c1996 
 - xiv, 423 p., [32] p. of plates : ill. (some col.) ; 26 cm 
<br/><br/> Includes indexes 
<br/><br/><label>ISBN: </label>9780471106036 
<br/><br/><label>ISSN: </label>95041073 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Buffets (Cooking)<br/>Cold dishes (Cooking)<br/>Garnishes (Cooking)<br/>Quantity cooking
<br/><br/><label>Dewey Class. No.: </label>641.79 LAR