R. F. · Roland Fett · Roland Fiddy
| title | ISBN-13 (ISBN-10) | year of publica- tion | other author(s) |
|---|---|---|---|
| Complete Confectionery Techniques | 978-0-470-23493-8 (0-470-23493-8) | 1995 | Ildo Nicolello |
| NVQ2/SVQ2 Catering and Hospitality: Core Units: Food Preparation and Cooking | 978-0-7487-2567-0 (0-7487-2567-9) | 1996 | Pam Rabone · Ann Bulleid · Philip Coulthard · Malcolm John Ware · David Klaasen |
| NVQ2/SVQ2 Catering and Hospitality - Food Preparation and Cooking Cookery Units 2nd Edition Revised Standards Student Guide | 978-0-7487-2566-3 (0-7487-2566-0) | 1996 | Philip Coulthard · Tony Groves · Bob Kenyon · David Klaasen · Pam Rabone · Daniel R Stevenson · Harry Tallon |