The chef's compendium of professional recipes by Fuller, John, Edward Renold, David Foskett, John Fuller
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Modern garde manger by Robert Garlough, Robert B Garlough, Angus Campbell
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Recipes for success by Roland Chaton, Walt Talmage
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Paris by bistro by Christine Graf, Dennis Graf
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Cooking among friends by Mary Tennant, Becki Visser
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Food FAQs by Linda Resnik, Dee Brock
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Cook-chill catering by Nicholas D. Light, N. Light, A. Walker
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Publishing History

This is a chart to show the publishing history of editions of works about this subject. Along the X axis is time, and on the y axis is the count of editions published. Click here to skip the chart.  This graph charts editions published on this subject.
Editions Published
Year of Publication

Related...

Subjects
Cooking, Quantity cookery, Quantity cooking, Cooking / Wine, Industries - Hospitality, Travel & Tourism, Food & Drink / Cookery, General cookery, Hotel & catering trades, Methods - Professional, Quantity Food Production And Service, Reference, Advice on careers & achieving success, Buffets (Cookery), Buffets (Cooking), Business & Economics / Careers, Business & Economics / Hospitality, Travel & Tourism, COOKING, Careers - General, Careers / Job Opportunities, Caterers and catering
Places
France, Paris, Paris (France)
People
None found.
Times
None found.

Prolific Authors

who have written the most books on this subject
Roland Chaton, 1 book
A. Walker, 1 book
David Foskett, 1 book
Mary Tennant, 1 book
Dee Brock, 1 book
Linda Resnik, 1 book
John Fuller, 1 book
Angus Campbell, 1 book
Edward Renold, 1 book
Walt Talmage, 1 book
Robert B Garlough, 1 book
Becki Visser, 1 book
Dennis Graf, 1 book
N. Light, 1 book
Nicholas D. Light, 1 book
Christine Graf, 1 book
Robert Garlough, 1 book
Fuller, John, 1 book