Making the most of fruit on foodservice menus / 
recipes selected by Jule Wilkinson. 
 - Boston :  CBI Pub. Co.,  c1977. 
 - 245 p. :  ill. ;  24 cm. 
<br/><br/> Includes index. 
<br/><br/><label>ISBN: </label>0843621508 (hbk.) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cookery (Fruit).<br/>Quantity cookery.