Fuller, John, 1916- The chef's compendium of professional recipes / [by] John Fuller and Edward Renold. - 2nd ed. - London : Heinemann, 1972. - xii, 340 p. ; 23 cm. ISBN: 0434905860 LCCN: 73157352 Subjects--Topical Terms: Quantity cooking. LC Class. No.: TX820 / .F84 1972 Dewey Class. No.: 641.572 / FUC 1972