Larousse, David Paul,  1949- <br/><br/>
The professional garde manger :  a guide to the art of the buffet / 
David Paul Larousse. 
 - New York :  Wiley,  c1996. 
 - xiv, 423 p., [32] p. of plates :  ill. (some col.) ;  26 cm. 
<br/><br/> Includes indexes. 
<br/><br/><label>ISBN: </label>0471106038 (cloth : alk. paper) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Quantity cooking.<br/>Cold dishes (Cooking)<br/>Garnishes (Cooking)<br/>Buffets (Cooking)
<br/><br/><label>Dewey Class. No.: </label>641.79 LAR