Wood, Henry F. <br/><br/>
An approach to professional cookery 
by Henry F. Wood. 
 - London,  Edward Arnold:  c1972. 
 - v, 377 p.  ill.:  26 cm. 
<br/><br/> includes index 
<br/><br/><label>ISBN: </label>0340147938 
<br/><br/><label>Source: </label>B-11653 
<br/><br/><label>LCCN: </label>72186665  
<br/><br/><label>Nat. Bib. No.: </label>B72-10923 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Quantity cooking.
<br/><br/><label>LC Class. No.: </label>TX663  / .W66 1972