Terrell, Margaret E. <br/><br/>
Professional food preparation / 
Margaret E. Terrell. 
 - New York :  Wiley,  1971. 
 - viii, 596 p. :  illus. ;  24 cm. 
<br/><br/>Includes bibliography. 
<br/><br/> Open access. 
<br/><br/><label>ISBN: </label>0471852015 
<br/><br/><label>LCCN: </label>72129865  
<br/><br/><label>Subjects--Topical Terms: </label><br/>Quantity cooking.