Quantity Cookery: Menu Planning, Recipes, and Food Preparations for Restaurants, Hotels, Schools and Colleges, Hospitals, Churches and Other Institutions Where Good Food Must be Served to Large Numbers Efficiently and Within a Budget

Treat, Nola; Richards, Lenore

Published by Little, Brown & Co., Boston, 1966

About this Item

Orange cloth with black lettering. Hint of rub to head and heel of spine. Small church stamp to front endpaper and closed front outside edge. Text is otherwise clean and white, no marks. Unclipped DJ shows minor wear to head and heel of spine. Protected in mylar. "This is the fourth edition, completely revised, of the time-proven standard guide to menu planning, recipes and food preparation. In this revision the authors have included two new chapters to keep pace with modern trends and recent developments in the preservation and preparation of food. Included are discussions on dehydration, radiation, microwave heating, as well as techniques for developing synthetic foods and simulating flavors."(from the jacket). Seller Inventory # W71711

Bibliographic Details

Title: Quantity Cookery: Menu Planning, Recipes, ...

Publisher: Little, Brown & Co., Boston

Publication Date: 1966

Binding: Hardcover

Condition: Very Good

Dust Jacket Condition: Very Good

Edition: Fourth Edition, Completely Revised