The Professional Caterer Series - Info and Reading Options
Individual Cold Dishes, Pates, Terrines, Galantines and Ballotines, Aspics, Pizzas and Quiches
By Denis Ruffel

"The Professional Caterer Series" is published by John Wiley & Sons in December 18, 1997, it has 320 pages and the language of the book is English.
“The Professional Caterer Series” Metadata:
- Title: ➤ The Professional Caterer Series
- Author: Denis Ruffel
- Language: English
- Number of Pages: 320
- Publisher: John Wiley & Sons
- Publish Date: December 18, 1997
“The Professional Caterer Series” Subjects and Themes:
- Subjects: ➤ Caterers and catering - Quantity cookery - Quantity cooking - Cooking, french - International cooking - Appetizers - Food service
Edition Specifications:
- Format: Hardcover
- Weight: 3.7 pounds
- Dimensions: 11.8 x 8.3 x 1.2 inches
Edition Identifiers:
- The Open Library ID: OL9880465M - OL4787347W
- Online Computer Library Center (OCLC) ID: 230727729
- ISBN-13: 9780470250082
- ISBN-10: 0470250089
- All ISBNs: 0470250089 - 9780470250082
AI-generated Review of “The Professional Caterer Series”:
Snippets and Summary:
These individual cold dishes are appropriate for various methods of sale: they may be purchased individually from the display case of a specialty food shop, they can be included in the lunch menu of a restaurant, as well as being served as a first course of a full meal or being featured at a catered buffet.
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