Leto, M. J.  1910- <br/><br/>
The larder chef:  food preparation and presentation / 
M. J. Leto and W. K. H. Bode. 
 - 4th ed. 
 - Oxford :  Butterworth-Heinemann,  2006. 
 - 319 p. :  ill. ;  25 cm. 
<br/><br/>1. The Larder Chef - 2. Starters - 3. Salads, salad dressings and cold sauces - 4. Fish, Shellfish and crustaceans - 5. Poultry and game - 6. Butchery - 7. Forcemeats, garnishes and seasonings - 8. The buffet chef - 9. The cheeses - 10. Larder administration 
<br/><br/><label>ISBN: </label>0750668997 (pbk.) 9780750668996 (pbk.) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Quantity cooking<br/>Cold dishes (Cooking)<br/>Meat cutting.<br/>Food presentation.
<br/><br/><label>Dewey Class. No.: </label>641.57  / LET