Leto, M. J.  1910- <br/><br/>
Larder chef:  food preparation and presentation 
[by] M. J. Leto and W. K. H. Bode. 
 - London,  Heinemann,  1969. 
 - x, 226 p. :  illus.;  23 cm. 
<br/><br/><label>ISBN: </label>0434911305 
<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>641.5/7  / LET