The Hotel Butcher, Garde Manger and Carver: Suggestions for the Buying, Handling, Sale and Service of Meats, Poultry and Fish for Hotels, Restaurants, Clubs and Institutions, an Expression of the Practical Experience of One who Has Spent Thirty Years in All Branches of Kitchen, Pantry and Storeroom Work;also as Steward and Buyer

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Hotel Monthly Press, 1935 - Cookery (Meat) - 125 pages

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