Quantity Cookery Menu Planning Cooking (25 results)

Paperback. Condition: Very Good. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.

Condition: Good. Good condition. Good dust jacket. 4th edition. (menus, cookbooks, caterers and catering) A copy that has been read but remains intact. May contain markings such as bookplates, stamps, limited notes and highlighting, or a few light stains. Bundled media such as CDs, DVDs, floppy disks or access codes may not be included.

Hardcover. Condition: Good. No Jacket. Former library book; Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.

Condition: Acceptable. Has loose spine/binding. Pages still intact. Meets the acceptable condition guidelines. Has wear. Five star seller - Buy with confidence!

Hardcover. Condition: Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.

Condition: Good. Good condition. Good dust jacket. 4th edition, completely revised. 7th printing. A copy that has been read but remains intact. May contain markings such as bookplates, stamps, limited notes and highlighting, or a few light stains. Bundled media such as CDs, DVDs, floppy disks or access codes may not be included.

Hardbound. Condition: Very Good. 200 pages. Newspaper recipe pasted for front free end page, else very good condition.

Condition: minor rubbing to top edge of front cover & front outer hinge; lacks 1st free endpaper, else in very good condition. Illustrated by Charts. 4th edn; rev'd. Binding is cloth.

Condition: New.

Hardcover. Condition: Very Good. No Jacket. 4th Edition. Completely Revised VERY GOOD.

HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.

HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.

Hardcover. Condition: Very Good. Dust Jacket Condition: Very Good. Four Edition, Revised, 7th printing. Full cloth binding. Square and unmarked but for a tiny ink stain to upper corner tip of first several pages. 660pp. Jacket has some edge wear, mildly sunned spine. Now in a new mylar cover. Size: 8vo - 8" - 9" Tall.

Condition: Good. Good condition. Acceptable dust jacket. (cookbook, recipes, menu) A copy that has been read but remains intact. May contain markings such as bookplates, stamps, limited notes and highlighting, or a few light stains.

Condition: Fair. Acceptable condition. No Dust Jacket Revised edition. (cook book, menu planning, recipes) A readable, intact copy that may have noticeable tears and wear to the spine. All pages of text are present, but they may include extensive notes and highlighting or be heavily stained. Includes reading copy only books.

Condition: good. A copy that has been read, remains in good condition. All pages are intact, and the cover is intact. The spine and cover show signs of wear. Pages can include notes and highlighting and show signs of wear, and the copy can include "From the library of" labels or previous owner inscriptions. 100% GUARANTEE! Shipped with delivery confirmation, if you're not satisfied with purchase please return item! Ships via media mail.

Paperback. Condition: New. Print on Demand. This book offers a practical guide to planning and preparing meals for large groups, a crucial skill for those running institutional kitchens in the early 20th century. Written in response to widespread demand for such knowledge, it provides detailed information on menu planning, recipe development, and the efficient use of leftovers. The author emphasizes the importance of variety in menu design, recognizing that even in institutions with limited budgets, innovative preparation can create appealing meals. The book also addresses the unique challenges of feeding diverse populations, including children, adults, and individuals with specific dietary needs. The author emphasizes the importance of understanding the individual needs and preferences of the population being served, advocating for a thoughtful and adaptable approach to menu planning. This book serves as a valuable resource for anyone seeking to understand the principles of institutional food service in the early 20th century, offering a comprehensive guide to successful menu planning and food preparation for large groups. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item.

Hardcover. Condition: Very Good. Dust Jacket Condition: Good. 628 pages in very good condition. Pages are mostly clean with some pen markings on a couple pages. Page edges are lightly smudged and bumped. Bound in light orange cloth with red titles. Lightly worn around the edges. Red dustjacket in good condition with yellow titles. Worn around the edges with small tears and creases. Faded on the spine. Smudged and lightly soiled on the back of the jacket. VG/G Size: 8vo: 5 1/2 x 8. Book.

hardcover. Condition: New. In shrink wrap. Looks like an interesting title!

Condition: New. Print on Demand.

Condition: Sehr gut. Zustand: Sehr gut | Sprache: Englisch | Produktart: Bücher | Keine Beschreibung verfügbar.

Condition: Hervorragend. Zustand: Hervorragend | Sprache: Englisch | Produktart: Bücher | This book has been written in response to the many requests for practical help in the planning of menus and for the recipes in use in the cafeteria under the management of the authors. This book is designed primarily to assist the managers of food departments in institutions. However, it is hoped that the chapters on menu planning, the recipes, and the list of weights and their approximate measures may prove useful as a text for those teachers of institution management who have the problem of teaching large quantity cookery and menu planning. Well-balanced and appropriate menus are absolutely necessary to the success of any establishment serving food. Given the best of raw materials and the most competent cooks, the institutional manager will fail to please his patrons if his menus show lack of careful planning. The truth of this assertion is verified by the analysis of many failures. On the other hand successful menu planning is not especially difficult. Like any other art it requires careful study and observance of a few simple rules. Of course, it is impossible to formulate one set of rules that will apply to all situations. Each manager must make his own rules based on the conditions he has to meet. There are, however, certain basic principles to be recognized and followed. If the ensuing chapters succeed in explaining these principles and in emphasizing their importance, the authors' purpose will have been served. In planning menus for an institution the manager must: Keep in mind the nature of the institution; its purpose; the character of its patronage. Follow certain dietetic principles. Maintain constant variety in the food. Keep menus appropriate to the temperature; the weather; the season; occasional holidays. Recognize the limitations imposed by equipment; amount and kind of help; range of cost permitted; left-over foods to be used; form of service.

Condition: New. PRINT ON DEMAND.

Early Printing. Octavo, original yellow cloth with brown lettering and illustration to front cover and spine, in original printed dustjacket. Cookbook and guide to cooking on the commercial scale. Near Fine with page ends slightly foxed, in Very Good Plus dustjacket, light wear to edges and spine ends, slight soiling and few small scratchers to front panel.

Paperback. Condition: Brand New. 210 pages. 8.43x5.85x0.73 inches. In Stock. This item is printed on demand.