[CULINARY] COOKING TO GASTRONOMISTS Collective work.

GASTRONOMIC CHEF

Collective work

Edition III revised and supplemented

Color illustrations

The book "Chef gastronom" consists of three parts: a general introductory part, a technological part with recipes for preparing food in Polish catering establishments, and a part covering technology and recipes for preparing foreign food.

The collective work "Chef gastronom" is the first of its kind, written for the Polish gastronomy. Given the serious tasks that catering has to perform, especially in the development and quality of its own production, it would be advisable that this book be in the hand of every practitioner and fulfill the role of a good advisor in the daily work of the establishment. (Edward Sznajder) Minister of Internal Trade Warsaw, April 1968.

Light Industry and Food Publishing House, Warsaw 1968.

Dimensions 24x17.5cm; pages 1247.Binding - full leather with embossing, stained page edges. Creasing on first pages, yellowed pages.