Explore: Quantity Cookery
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AI-Generated Overview About “quantity-cookery”:
Books Results
Source: The Open Library
The Open Library Search Results
Search results from The Open Library
1Practical cookery
By Victor Ceserani and Ronald Kinton
“Practical cookery” Metadata:
- Title: Practical cookery
- Authors: Victor CeseraniRonald Kinton
- Language: English
- Number of Pages: Median: 432
- Publisher: ➤ Edward Arnold - Taylor & Francis Group - Hodder & Stoughton - Hodder Arnold H&S - Hodder - Hodder Arnold - E. Arnold
- Publish Date: ➤ 1962 - 1967 - 1972 - 1974 - 1981 - 1987 - 1990 - 1995 - 2000 - 2008
- Publish Location: ➤ Oxon - London - Baltimore, Md., USA
“Practical cookery” Subjects and Themes:
- Subjects: ➤ Cookery - Cookery, English - Cookery, International - English Cookery - International Cookery - Quantity cookery - For NVQ / SVQ 2 - For SNVQ Intermediate - General cookery - English Cooking - Quantity cooking - Cooking - Cooking, english - Beginner's cooking & fundamentals - Cooking - general & miscellaneous
Edition Identifiers:
- The Open Library ID: ➤ OL33343250M - OL10626307M - OL18819057M - OL15009217M - OL22187451M - OL2074426M - OL22395362M - OL21117784M - OL22505751M - OL15159434M - OL1046032M - OL2081386M - OL5238045M
- Online Computer Library Center (OCLC) ID: 20596996 - 16201870 - 18588892 - 17804263
- Library of Congress Control Number (LCCN): 88105617 - 93246223 - 75308979 - 2008426384 - 88118674
- All ISBNs: ➤ 9780340749425 - 9780713118537 - 0340655135 - 9780713105094 - 0713105097 - 9780340526835 - 9780340539071 - 0340749423 - 9780713176636 - 9780340948378 - 9780713117134 - 0340539070 - 0713118539 - 9780340655139 - 0713117133 - 0713176636 - 0340526831 - 034094837X
Access and General Info:
- First Year Published: 1962
- Is Full Text Available: Yes
- Is The Book Public: No
- Access Status: Borrowable
Online Access
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2Food service in institutions
By Bessie Brooks West
“Food service in institutions” Metadata:
- Title: Food service in institutions
- Author: Bessie Brooks West
- Languages: und - English
- Number of Pages: Median: 662
- Publisher: ➤ Wiley - Chapman and Hall, limited - J. Wiley & sons, inc. - Chapman & Hall - Chapman & Hall, limited - Collier Macmillan - Macmillan - J. Wiley and Sons, inc.
- Publish Date: ➤ 1938 - 1945 - 1955 - 1966 - 1988
- Publish Location: London - New York
“Food service in institutions” Subjects and Themes:
- Subjects: ➤ Food service - Quantity cookery - Cookery for institutions - Services alimentaires - Food Services - Quantity cooking
Edition Identifiers:
- The Open Library ID: ➤ OL6375821M - OL5953973M - OL13879928M - OL18362322M - OL15054600M - OL6481171M - OL2382388M - OL6176110M
- Online Computer Library Center (OCLC) ID: 3258453 - 1073927 - 15589858 - 1430787
- Library of Congress Control Number (LCCN): 87011091 - 55007531 - 38027311 - 45002530 - 65027647
- All ISBNs: 0471933910 - 9780471933915 - 9780024259400 - 0024259403
Access and General Info:
- First Year Published: 1938
- Is Full Text Available: Yes
- Is The Book Public: No
- Access Status: Borrowable
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3Manual de arte culinario
By Leticia García Atilano
“Manual de arte culinario” Metadata:
- Title: Manual de arte culinario
- Author: Leticia García Atilano
- Language: ➤ Spanish; Castilian - español, castellano
- Number of Pages: Median: 182
- Publish Date: 2005
“Manual de arte culinario” Subjects and Themes:
- Subjects: ➤ Servicio de alimentos - Cocina en cantidad - Quantity cookery - Food - Food service - Alimentos
Edition Identifiers:
- The Open Library ID: OL23085288M
- Online Computer Library Center (OCLC) ID: 69650364
- All ISBNs: 9789682471575 - 9682471575
Access and General Info:
- First Year Published: 2005
- Is Full Text Available: Yes
- Is The Book Public: No
- Access Status: Borrowable
Online Access
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The book is not public therefore the download links will not allow the download of the entire book, however, borrowing the book online is available.
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4Moosewood Restaurant Cooks for a Crowd
By The Moosewood Collective
“Moosewood Restaurant Cooks for a Crowd” Metadata:
- Title: ➤ Moosewood Restaurant Cooks for a Crowd
- Author: The Moosewood Collective
- Language: English
- Number of Pages: Median: 500
- Publisher: ➤ Gramercy - Wiley - J. Wiley - Gramercy Books
- Publish Date: 1996 - 1997 - 2006
- Publish Location: New York
“Moosewood Restaurant Cooks for a Crowd” Subjects and Themes:
- Subjects: ➤ Vegetarian cookery - Quantity cookery - Cookery (Natural foods) - Moosewood Restaurant - Cooking (Natural foods) - Vegetarian cooking - Quantity cooking - Food and drink - Cooking (natural foods)
Edition Identifiers:
- The Open Library ID: OL7681852M - OL7613890M - OL804973M - OL7612192M
- Online Computer Library Center (OCLC) ID: 33162396 - 65644655 - 59639783
- Library of Congress Control Number (LCCN): 95041512 - 2006041109
- All ISBNs: ➤ 0471238775 - 9780471120179 - 9780517228029 - 9780471238775 - 0517228025 - 0471120170
First Setence:
"The challenge of planning menus that feature whole foods, natural ingredients, and vegetarian cuisine can be a creative, adventuresome experience."
Access and General Info:
- First Year Published: 1996
- Is Full Text Available: Yes
- Is The Book Public: No
- Access Status: Borrowable
Online Access
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5The professional chef's book of buffets
By George K. Waldner
“The professional chef's book of buffets” Metadata:
- Title: ➤ The professional chef's book of buffets
- Author: George K. Waldner
- Language: English
- Number of Pages: Median: 232
- Publisher: ➤ Cbi Pub Co - CBI Pub. Co. - CBI - Institutions Magazine - Volume Feeding Management
- Publish Date: 1968 - 1971 - 1985
- Publish Location: ➤ New York - Chicago - Boston, Mass
“The professional chef's book of buffets” Subjects and Themes:
- Subjects: Quantity cookery - Buffets (Cookery) - Menus - Buffets (Cooking) - Quantity cooking
Edition Identifiers:
- The Open Library ID: OL3179327M - OL5598986M - OL13898970M - OL2907806M
- Online Computer Library Center (OCLC) ID: 433136 - 1432157
- Library of Congress Control Number (LCCN): 68004977 - 83021909 - 84137773
- All ISBNs: 0843605057 - 9780843605051
Access and General Info:
- First Year Published: 1968
- Is Full Text Available: Yes
- Is The Book Public: No
- Access Status: Borrowable
Online Access
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6The complete book of cooking equipment
By Jule Wilkinson
“The complete book of cooking equipment” Metadata:
- Title: ➤ The complete book of cooking equipment
- Author: Jule Wilkinson
- Language: English
- Number of Pages: Median: 259
- Publisher: ➤ Institutions/Volume Feeding Magazine; distributed by Cahners Books, Boston - CBI Pub. Co. - Cahners Books
- Publish Date: 1972 - 1975 - 1981
- Publish Location: ➤ Boston - [Chicago] - Boston, Mass
“The complete book of cooking equipment” Subjects and Themes:
- Subjects: Equipment and supplies - Food service - Kitchen utensils - Quantity cookery - Quantity cooking
Edition Identifiers:
- The Open Library ID: OL5066807M - OL5111709M - OL4260465M
- Online Computer Library Center (OCLC) ID: 826534 - 7464585 - 1338183
- Library of Congress Control Number (LCCN): 74184285 - 81006104 - 74034315
- All ISBNs: ➤ 0843620455 - 0843605472 - 0843621869 - 9780843620450 - 9780843621860 - 9780843605471
Access and General Info:
- First Year Published: 1972
- Is Full Text Available: Yes
- Is The Book Public: No
- Access Status: Borrowable
Online Access
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The book is not public therefore the download links will not allow the download of the entire book, however, borrowing the book online is available.
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7The professional caterer series
By Denis Ruffel
“The professional caterer series” Metadata:
- Title: ➤ The professional caterer series
- Author: Denis Ruffel
- Language: English
- Number of Pages: Median: 319
- Publisher: ➤ John Wiley & Sons - Van Nostrand Relinhold - Van Nostrand Reinhold - Wiley
- Publish Date: 1990 - 1997
- Publish Location: New York, N.Y - New York
“The professional caterer series” Subjects and Themes:
- Subjects: ➤ Caterers and catering - Quantity cookery - Quantity cooking - Cooking, french - International cooking - Appetizers - Food service
Edition Identifiers:
- The Open Library ID: ➤ OL2200966M - OL9857090M - OL16696805M - OL16696803M - OL9880465M - OL16696808M
- Online Computer Library Center (OCLC) ID: 20354514 - 153686678 - 230727729 - 220970540 - 43274762
- Library of Congress Control Number (LCCN): 89022600
- All ISBNs: ➤ 0470250089 - 9780470250082 - 0442001401 - 9780442001438 - 9780442001391 - 9780442001407 - 0442001436 - 9780442001421 - 0470250097 - 9780470250099 - 0442001428 - 0442001398
First Setence:
"These new croustades marry delicious ingredients with a custard that has been seasoned to enhance these original combinations."
"These individual cold dishes are appropriate for various methods of sale: they may be purchased individually from the display case of a specialty food shop, they can be included in the lunch menu of a restaurant, as well as being served as a first course of a full meal or being featured at a catered buffet."
Access and General Info:
- First Year Published: 1990
- Is Full Text Available: Yes
- Is The Book Public: No
- Access Status: Borrowable
Online Access
Downloads Are Not Available:
The book is not public therefore the download links will not allow the download of the entire book, however, borrowing the book online is available.
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8Standards, principles, and techniques in quantity food production
By Lendal Henry Kotschevar
“Standards, principles, and techniques in quantity food production” Metadata:
- Title: ➤ Standards, principles, and techniques in quantity food production
- Author: Lendal Henry Kotschevar
- Language: English
- Number of Pages: Median: 695
- Publisher: ➤ Van Nostrand Reinhold - Cahners Books - Edwards Brothers - McCutchan Pub. Corp.
- Publish Date: 1964 - 1966 - 1974 - 1988
- Publish Location: ➤ New York - Ann Arbor - [Berkeley, Calif - Berkeley, Calif - Boston
“Standards, principles, and techniques in quantity food production” Subjects and Themes:
- Subjects: ➤ Quantity cookery - Quantity cooking - Restauration collective - Gro©kuche - Food Handling - Cooking - Kochen - Großküche - Food industry and trade
Edition Identifiers:
- The Open Library ID: OL5991198M - OL14256490M - OL5906881M - OL2530015M - OL5435931M
- Online Computer Library Center (OCLC) ID: 2658621
- Library of Congress Control Number (LCCN): 66022162 - 64006520 - 73084173 - 88005473
- All ISBNs: 0843685898 - 0843605839 - 0442256620 - 9780843605839 - 9780442256623
Access and General Info:
- First Year Published: 1964
- Is Full Text Available: Yes
- Is The Book Public: No
- Access Status: Borrowable
Online Access
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9Supervision and management of quantity food preparation
By William J. Morgan
“Supervision and management of quantity food preparation” Metadata:
- Title: ➤ Supervision and management of quantity food preparation
- Author: William J. Morgan
- Language: English
- Number of Pages: Median: 474
- Publisher: McCutchan Pub. Corp.
- Publish Date: 1974 - 1981 - 1988 - 1995
- Publish Location: Berkeley, Calif - Berkeley, CA
“Supervision and management of quantity food preparation” Subjects and Themes:
- Subjects: Quantity cookery - Food service management - Quantity cooking
Edition Identifiers:
- The Open Library ID: OL2064323M - OL4125915M - OL5415446M - OL1131760M
- Online Computer Library Center (OCLC) ID: 18607150 - 7965517 - 32365108 - 871438
- Library of Congress Control Number (LCCN): 73007239 - 88060453 - 80083876 - 94078475
- All ISBNs: ➤ 0821112252 - 9780821112625 - 0821112546 - 9780821112601 - 9780821112250 - 0821112600 - 0821112627 - 9780821112540
Author's Alternative Names:
"Morgan, William J., 1924-...." and "Morgan, William J. Jr"Access and General Info:
- First Year Published: 1974
- Is Full Text Available: Yes
- Is The Book Public: No
- Access Status: Borrowable
Online Access
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The book is not public therefore the download links will not allow the download of the entire book, however, borrowing the book online is available.
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10Professional food preparation
By Margaret E. Terrell
“Professional food preparation” Metadata:
- Title: Professional food preparation
- Author: Margaret E. Terrell
- Language: English
- Number of Pages: Median: 741
- Publisher: Wiley - John Wiley & Sons Inc
- Publish Date: 1971 - 1979
- Publish Location: New York
“Professional food preparation” Subjects and Themes:
- Subjects: ➤ Quantity cookery - Quantity cooking - Food industry and trade - Cooking - Food service - Restauration collective - Food and Nutrition
Edition Identifiers:
- The Open Library ID: OL5315775M - OL4728986M - OL45646529M
- Online Computer Library Center (OCLC) ID: 118674 - 4036519
- Library of Congress Control Number (LCCN): 72129865 - 78016985
- All ISBNs: ➤ 9780471852025 - 0471852015 - 0024190209 - 0471852023 - 9780024190208 - 9780471852018
Access and General Info:
- First Year Published: 1971
- Is Full Text Available: Yes
- Is The Book Public: No
- Access Status: Borrowable
Online Access
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11Food for fifty
By Grace Severance Shugart
“Food for fifty” Metadata:
- Title: Food for fifty
- Author: Grace Severance Shugart
- Language: English
- Number of Pages: Median: 641
- Publisher: ➤ Wiley - Macmillan Pub. Co. - Macmillan - Collier Macmillan
- Publish Date: 1985 - 1986 - 1989
- Publish Location: New York - London
“Food for fifty” Subjects and Themes:
- Subjects: Menus - Quantity cookery - Quantity cooking
Edition Identifiers:
- The Open Library ID: OL2035009M - OL2850812M - OL22774681M
- Online Computer Library Center (OCLC) ID: 10912740
- Library of Congress Control Number (LCCN): 88011084 - 84013109
- All ISBNs: ➤ 9780471811046 - 0024103918 - 0471811041 - 9780024110602 - 9780024103918 - 0024110604
Access and General Info:
- First Year Published: 1985
- Is Full Text Available: Yes
- Is The Book Public: No
- Access Status: Borrowable
Online Access
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12Feasts
By Leslie Newman
“Feasts” Metadata:
- Title: Feasts
- Author: Leslie Newman
- Language: English
- Number of Pages: Median: 283
- Publisher: ➤ HarperCollins - HarperCollins Publishers
- Publish Date: 1990
- Publish Location: New York, NY
“Feasts” Subjects and Themes:
- Subjects: International Cookery - Menus - Quantity cookery - International cooking - Quantity cooking
Edition Identifiers:
- The Open Library ID: OL9230220M - OL7275511M - OL2219326M
- Online Computer Library Center (OCLC) ID: 21043646
- Library of Congress Control Number (LCCN): 89046550
- All ISBNs: 0060164670 - 9780060164676
Access and General Info:
- First Year Published: 1990
- Is Full Text Available: Yes
- Is The Book Public: No
- Access Status: Borrowable
Online Access
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13Entertaining with style
By Prue Leith
“Entertaining with style” Metadata:
- Title: Entertaining with style
- Author: Prue Leith
- Language: English
- Number of Pages: Median: 224
- Publisher: ➤ William Morrow & Co - W. Morrow
- Publish Date: 1985
- Publish Location: New York
“Entertaining with style” Subjects and Themes:
- Subjects: Entertaining - Menus - Quantity cookery - Quantity cooking
Edition Identifiers:
- The Open Library ID: OL2555118M
- Library of Congress Control Number (LCCN): 85061142
- All ISBNs: 0688040780 - 9780688040789
Access and General Info:
- First Year Published: 1985
- Is Full Text Available: Yes
- Is The Book Public: No
- Access Status: Borrowable
Online Access
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The book is not public therefore the download links will not allow the download of the entire book, however, borrowing the book online is available.
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14Successful catering
By Bernard R. Splaver
“Successful catering” Metadata:
- Title: Successful catering
- Author: Bernard R. Splaver
- Language: English
- Number of Pages: Median: 339
- Publisher: ➤ CBI Pub. Co. - Cahners Books - Van Nostrand Reinhold
- Publish Date: 1975 - 1982 - 1991
- Publish Location: ➤ Boston, Mass - New York - Boston
“Successful catering” Subjects and Themes:
- Subjects: Caterers and catering - Quantity cookery - Quantity cooking
Edition Identifiers:
- The Open Library ID: OL4266284M - OL1882759M - OL5205121M
- Online Computer Library Center (OCLC) ID: 1659763
- Library of Congress Control Number (LCCN): 81012223 - 90043547 - 75030645
- All ISBNs: ➤ 0843620617 - 0843622199 - 9780442239800 - 9780843622195 - 9780843620610 - 0442239807
Access and General Info:
- First Year Published: 1975
- Is Full Text Available: Yes
- Is The Book Public: No
- Access Status: Borrowable
Online Access
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15Recipes for success
By Roland Chaton and Walt Talmage
“Recipes for success” Metadata:
- Title: Recipes for success
- Authors: Roland ChatonWalt Talmage
- Language: English
- Number of Pages: Median: 353
- Publisher: Delmar Publishers - Delmar Pub
- Publish Date: 1988 - 1989
- Publish Location: Albany, N.Y
“Recipes for success” Subjects and Themes:
- Subjects: ➤ Food service - International Cookery - Quantity cookery - International cooking - Quantity cooking - Reference - Cooking / Wine - Cooking - Methods - Quantity - Food & Drink / Cookery - Cookery, International
Edition Identifiers:
- The Open Library ID: OL8170626M - OL2392874M
- Online Computer Library Center (OCLC) ID: 16578186
- Library of Congress Control Number (LCCN): 87022380
- All ISBNs: 9780827330283 - 9780827330276 - 0827330286 - 0827330278
Access and General Info:
- First Year Published: 1988
- Is Full Text Available: Yes
- Is The Book Public: No
- Access Status: Borrowable
Online Access
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The book is not public therefore the download links will not allow the download of the entire book, however, borrowing the book online is available.
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16The Ortega Mexican foodservice cookbook
By Thomas, Keith.
“The Ortega Mexican foodservice cookbook” Metadata:
- Title: ➤ The Ortega Mexican foodservice cookbook
- Author: Thomas, Keith.
- Language: English
- Number of Pages: Median: 128
- Publisher: Heublein
- Publish Date: 1981
- Publish Location: [Farmington, Mass.]
“The Ortega Mexican foodservice cookbook” Subjects and Themes:
- Subjects: Quantity cooking - Quantity cookery - Mexican Cookery - Cookery, Mexican - Mexican Cooking
Edition Identifiers:
- The Open Library ID: OL3795181M
- Library of Congress Control Number (LCCN): 81084868
Access and General Info:
- First Year Published: 1981
- Is Full Text Available: Yes
- Is The Book Public: No
- Access Status: Borrowable
Online Access
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The book is not public therefore the download links will not allow the download of the entire book, however, borrowing the book online is available.
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17The Professional Chef
By Culinary Institute of America.
“The Professional Chef” Metadata:
- Title: The Professional Chef
- Author: Culinary Institute of America.
- Language: English
- Number of Pages: Median: 1328
- Publisher: ➤ CBI Publishing - Institutions/Volume Feeding Management; distributed to the book trade by Cahners Books, Boston - John Wiley & Sons Inc - Institutions/Volume feeding magazine; distributed by Cahners Books, Boston - Natl Book Network - Hungry Minds Inc,U.S.
- Publish Date: ➤ 1971 - 1974 - 1984 - 2001 - 2002 - 2003
- Publish Location: [Chicago] - Boston - Chicago
“The Professional Chef” Subjects and Themes:
- Subjects: Quantity cookery - Quantity cooking - Cooking, study and teaching
Edition Identifiers:
- The Open Library ID: ➤ OL10313244M - OL10304578M - OL11549712M - OL10304511M - OL5428649M - OL10304579M - OL10313109M - OL10306478M - OL10312078M - OL16686156M - OL5424789M - OL10304542M
- Online Computer Library Center (OCLC) ID: 234300118 - 952552
- Library of Congress Control Number (LCCN): 73019070 - 73031344
- All ISBNs: ➤ 9780471455110 - 0471212547 - 0471449482 - 0848605715 - 0471209880 - 9780471212553 - 0471212555 - 0843622016 - 9780471265733 - 9780471209881 - 9780471212546 - 9780843605716 - 0471412619 - 9780471211396 - 047126573X - 0471455113 - 0471211397 - 9780471449485 - 9780843622010 - 0843605715 - 9780471412618
First Setence:
"The first restaurant (as we know restaurants today) opened in Paris in 1765, when M. Boulanger, a tarvern keeper, served a dish of sheep's feet, or trotters, in a white sauce as a restorative."
Access and General Info:
- First Year Published: 1971
- Is Full Text Available: No
- Is The Book Public: No
- Access Status: No_ebook
Online Access
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18The Professional Chef's Techniques of Healthy Cooking
By Culinary Institute of America., The Culinary Institute of America (CIA), Culinary Institute of America and The Culinary Institute of America
“The Professional Chef's Techniques of Healthy Cooking” Metadata:
- Title: ➤ The Professional Chef's Techniques of Healthy Cooking
- Authors: ➤ Culinary Institute of America.The Culinary Institute of America (CIA)Culinary Institute of AmericaThe Culinary Institute of America
- Language: English
- Number of Pages: Median: 603
- Publisher: ➤ John Wiley & Sons Inc - John Wiley - John Wiley & Sons - Chapman and Hall - Van Nostrand Reinhold - Wiley - Wiley & Sons, Incorporated, John
- Publish Date: ➤ 1993 - 1997 - 2000 - 2003 - 2007 - 2008 - 2010 - 2012 - 2013
- Publish Location: ➤ [New York] - New York - London - Hoboken, N.J
“The Professional Chef's Techniques of Healthy Cooking” Subjects and Themes:
- Subjects: ➤ Nutrition - Culinary Institute of America - Quantity cooking - Cooking - Janice Bluestein Longone Culinary Archive - Cookery - Quantity cookery - Menus - Statistics - Photovoltaic cells - Silicon solar cells - Materials - MATHEMATICS / Probability & Statistics / General - Diet therapy
Edition Identifiers:
- The Open Library ID: ➤ OL7527551M - OL27691330M - OL22860922M - OL25252430M - OL23088657M - OL9709411M - OL29130944M - OL9603471M - OL9616192M - OL22644518M - OL21746629M - OL1716990M - OL22644496M - OL9701916M - OL7615327M
- Online Computer Library Center (OCLC) ID: 228386978 - 40467376 - 37174895 - 26014352
- Library of Congress Control Number (LCCN): ➤ 2006038750 - 2012011612 - 92019495 - 2012004354 - 2012011614 - 2012011613 - 98052145
- All ISBNs: ➤ 9780442011260 - 0442025556 - 9780442025557 - 0442011261 - 9780471332695 - 0471486167 - 9781118332757 - 9781118029930 - 0470052325 - 9780470635438 - 111833275X - 0471332690 - 1118029933 - 0470135115 - 9780470052327 - 9780471288367 - 9780470135112 - 0470635436 - 9780471486169 - 0471288365
First Setence:
"In recent years, our knowledge of nutrition has grown tremendously."
Access and General Info:
- First Year Published: 1993
- Is Full Text Available: Yes
- Is The Book Public: No
- Access Status: Printdisabled
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19Professional cooking
By Wayne Gisslen
“Professional cooking” Metadata:
- Title: Professional cooking
- Author: Wayne Gisslen
- Language: English
- Number of Pages: Median: 843
- Publisher: ➤ Wiley - J. Wiley - John Wiley & Sons, Ltd.
- Publish Date: ➤ 1983 - 1989 - 1995 - 1999 - 2003 - 2006
- Publish Location: ➤ Chichester - Hoboken, NJ - New York
“Professional cooking” Subjects and Themes:
- Subjects: ➤ Quantity cookery - Food service - Cooking & Food - Nonfiction - Quantity cooking - Restauration collective - Cuisine - Services alimentaires - Restauration - Cooking - Food industry and trade - Cordon bleu (School : Paris, France)
Edition Identifiers:
- The Open Library ID: ➤ OL18547353M - OL2042083M - OL15054197M - OL3416080M - OL3483180M - OL24272121M - OL1097127M - OL343835M - OL3772318M - OL3951818M
- Online Computer Library Center (OCLC) ID: 53076929 - 38311596 - 18106247
- Library of Congress Control Number (LCCN): ➤ 94021756 - 98002773 - 2003530001 - 2005032307 - 82002610 - 88018817 - 2001046853
- All ISBNs: ➤ 9780471663744 - 0471239976 - 0470073527 - 9780471082484 - 9780471838487 - 9780471593010 - 9780471838494 - 0471838497 - 9780471593003 - 0471436259 - 0471397113 - 047159301X - 0471245631 - 0471382787 - 9780471239970 - 0471082481 - 9780471663768 - 9780471397113 - 047166376X - 9780471245636 - 0471838489 - 0471593001 - 9780471382782 - 0471663743 - 9780470073520 - 9780471436256
Access and General Info:
- First Year Published: 1983
- Is Full Text Available: Yes
- Is The Book Public: No
- Access Status: Printdisabled
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20Chef's Book of Formulas, Yields and Sizes
By Arno Schmidt
“Chef's Book of Formulas, Yields and Sizes” Metadata:
- Title: ➤ Chef's Book of Formulas, Yields and Sizes
- Author: Arno Schmidt
- Language: English
- Number of Pages: Median: 368
- Publisher: ➤ John Wiley & Sons, Ltd. - Van Nostrand Reinhold - John Wiley & Sons Inc - Wiley
- Publish Date: 1990 - 1996 - 2003 - 2004
- Publish Location: New York
“Chef's Book of Formulas, Yields and Sizes” Subjects and Themes:
- Subjects: ➤ Quantity cookery - Cooking & Food - Nonfiction - Quantity cooking - Restauration collective - Cuisine - Cooking - Food service
Edition Identifiers:
- The Open Library ID: ➤ OL24269718M - OL7613687M - OL10329882M - OL21426527M - OL10313305M - OL10313415M - OL22361502M - OL10313309M - OL10313307M - OL10313308M
- Online Computer Library Center (OCLC) ID: 19723095
- Library of Congress Control Number (LCCN): 95051688 - 2002028853 - 89033711
- All ISBNs: ➤ 9780471464037 - 9780471476290 - 9780442318352 - 0471464031 - 9780471227168 - 9780471458173 - 9780471458128 - 9780471458142 - 0442022034 - 9780442022037 - 0471227161 - 9780471458159 - 0471458171 - 0471458147 - 0471458155 - 0471476293 - 0471458120 - 9780471553700 - 0442318359 - 0471553700
First Setence:
"Baked item of Jewish origin."
Access and General Info:
- First Year Published: 1990
- Is Full Text Available: Yes
- Is The Book Public: No
- Access Status: Printdisabled
Online Access
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21The chef's compendium of professional recipes
By Fuller, John, Edward Renold, David Foskett and John Fuller
“The chef's compendium of professional recipes” Metadata:
- Title: ➤ The chef's compendium of professional recipes
- Authors: Fuller, JohnEdward RenoldDavid FoskettJohn Fuller
- Language: English
- Number of Pages: Median: 371
- Publisher: ➤ Routledge - Taylor & Francis Group - Butterworth-Heinemann - AVI Pub. Co. - Heinemann
- Publish Date: ➤ 1963 - 1972 - 1985 - 1992 - 2012
- Publish Location: ➤ Boston - Oxford - Westport, Conn - London
“The chef's compendium of professional recipes” Subjects and Themes:
- Subjects: ➤ Quantity cookery - General cookery - Hotel & catering trades - Methods - Quantity - Cooking / Wine - Cooking - Industries - Hospitality, Travel & Tourism - Business & Economics / Hospitality, Travel & Tourism - Methods - Professional - Quantity cooking - Restauration collective - Methods - Quantity - Municipal government - Administration municipale - Discours, essais, conférences
Edition Identifiers:
- The Open Library ID: ➤ OL53995835M - OL46014536M - OL38782003M - OL36235703M - OL36208951M - OL7971570M - OL19936286M - OL21127411M - OL5455132M - OL3025623M
- Online Computer Library Center (OCLC) ID: 25372055 - 811400618 - 16040515 - 633013
- Library of Congress Control Number (LCCN): 85006004 - 92006037 - 73157352
- All ISBNs: ➤ 1136078622 - 1136078576 - 1299262996 - 0750604905 - 9780870555008 - 1136078614 - 0434905860 - 9780750604901 - 0870555006 - 9781299262997 - 9781136078576 - 0080500951 - 9780080500959 - 9781136078620 - 9780434905867 - 9781136078613
First Setence:
"DURING the past quarter of a century many changes have taken place in professional kitchens."
Access and General Info:
- First Year Published: 1963
- Is Full Text Available: Yes
- Is The Book Public: No
- Access Status: Printdisabled
Online Access
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22Hotel meat cooking
By Jessup Whitehead
“Hotel meat cooking” Metadata:
- Title: Hotel meat cooking
- Author: Jessup Whitehead
- Language: English
- Number of Pages: Median: 259
- Publisher: ➤ Franklin Classics Trade Press - Creative Media Partners, LLC - Franklin Classics - J. Whitehead & Co. - Whitehead
- Publish Date: ➤ 1883 - 1884 - 1886 - 1893 - 1901 - 2018 - 2022
- Publish Location: Chicago - Chicago, USA
“Hotel meat cooking” Subjects and Themes:
- Subjects: ➤ Cookery - Cookery (Meat) - Cookery (Seafood) - Food service - Quantity cookery - Cooking (Meat) - Cooking (Seafood) - Quantity cooking
Edition Identifiers:
- The Open Library ID: ➤ OL46478205M - OL2234350M - OL32341452M - OL14257216M - OL32455539M - OL32253372M - OL25428344M - OL6987683M - OL32720639M - OL2234354M
- Online Computer Library Center (OCLC) ID: 16781500
- Library of Congress Control Number (LCCN): 89103276 - 89103271 - 07027863
- All ISBNs: ➤ 0343967405 - 0342008994 - 0342008986 - 9780342008995 - 9780342008988 - 9780343967413 - 9781017130997 - 9780343967406 - 0343967413 - 101713099X
Access and General Info:
- First Year Published: 1883
- Is Full Text Available: No
- Is The Book Public: No
- Access Status: No_ebook
Online Access
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23The professional chef's art of garde manger
By Frederic H. Sonnenschmidt and Jean F. Nicolas
“The professional chef's art of garde manger” Metadata:
- Title: ➤ The professional chef's art of garde manger
- Authors: Frederic H. SonnenschmidtJean F. Nicolas
- Language: English
- Number of Pages: Median: 272
- Publisher: ➤ Van Nostrand Reinhold - CBI Pub. Co. - Cahners Books International - distributed by Cahners Books - Institutions/Volume feeding magazine - Wiley - Van Nostrand Reinhold/co Wiley
- Publish Date: ➤ 1973 - 1976 - 1982 - 1988 - 1992 - 1993
- Publish Location: ➤ Boston, MA - Boston, Mass - New York - Chichester - Boston
“The professional chef's art of garde manger” Subjects and Themes:
- Subjects: ➤ Buffets - Buffets (Cookery) - Cookery (Cold dishes) - Food service - Garnishes (Cookery) - Quantity cookery - Cold dishes (Cooking) - Buffets (Cooking) - Garnishes (Cooking) - Quantity cooking - Cooking
Edition Identifiers:
- The Open Library ID: ➤ OL7527470M - OL2527131M - OL4269358M - OL4876309M - OL1720557M - OL22912083M - OL18990393M - OL5308747M
- Online Computer Library Center (OCLC) ID: 640428 - 2020811 - 40726304 - 17482758
- Library of Congress Control Number (LCCN): 92023801 - 76003417 - 81015451 - 72092377 - 88002366
- All ISBNs: ➤ 9780442011536 - 0442282311 - 0471284890 - 9780471284895 - 9780442282318 - 9780843605570 - 0442011539 - 084360557X - 0843620676 - 9780843620672 - 9780843622232 - 0843622237
First Setence:
"Peel cucumbers and slice thinly; mix with salt and 1 tsp. vinegar."
Access and General Info:
- First Year Published: 1973
- Is Full Text Available: Yes
- Is The Book Public: No
- Access Status: Printdisabled
Online Access
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24Practical professional cookery
By H. L. Cracknell and R. J. Kaufmann
“Practical professional cookery” Metadata:
- Title: Practical professional cookery
- Authors: H. L. CracknellR. J. Kaufmann
- Language: English
- Number of Pages: Median: 908
- Publisher: ➤ Cengage Learning - Thomson Learning - Macmillan
- Publish Date: ➤ 1972 - 1983 - 1992 - 1994 - 1999 - 2003
- Publish Location: London - [New York]
“Practical professional cookery” Subjects and Themes:
- Subjects: ➤ Quantity cookery - General cookery - Methods - Professional - Cooking - Cooking / Wine - Business & Economics / Careers - Quantity cooking
Edition Identifiers:
- The Open Library ID: ➤ OL1196219M - OL5450266M - OL1110831M - OL19292944M - OL8630353M - OL14996977M
- Online Computer Library Center (OCLC) ID: 31207178 - 56924510
- Library of Congress Control Number (LCCN): 73152271 - 94188561 - 94036614
- All ISBNs: ➤ 9780470234112 - 1861528736 - 0333115872 - 0333115880 - 0333559258 - 0333326733 - 9780333115886 - 0470234113 - 9780333115879 - 9780333326732 - 9780333559253 - 9781861528735
Author's Alternative Names:
"R J. Kaufmann", "R.J. Kaufmann" and "R.J Kaufmann"Access and General Info:
- First Year Published: 1972
- Is Full Text Available: Yes
- Is The Book Public: No
- Access Status: Printdisabled
Online Access
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25Food for fifty
By Sina Faye Fowler
“Food for fifty” Metadata:
- Title: Food for fifty
- Author: Sina Faye Fowler
- Language: English
- Number of Pages: Median: 444
- Publisher: ➤ Wiley - J. Wiley & Sons, inc. - Chapman & Hall, limited - J. Wiley & sons, inc.
- Publish Date: ➤ 1937 - 1941 - 1950 - 1961 - 1965
- Publish Location: New York - London
“Food for fifty” Subjects and Themes:
- Subjects: Cookery for institutions - Food service - Menus - Quantity cookery - Quantity cooking
Edition Identifiers:
- The Open Library ID: ➤ OL6069521M - OL17169377M - OL45800676M - OL5827030M - OL6353861M - OL14121763M
- Online Computer Library Center (OCLC) ID: 1434188 - 1687756 - 1698034
- Library of Congress Control Number (LCCN): 37013155 - 50007923 - 61014809
Access and General Info:
- First Year Published: 1937
- Is Full Text Available: Yes
- Is The Book Public: No
- Access Status: Printdisabled
Online Access
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26The professional chef
By Culinary Institute of America
“The professional chef” Metadata:
- Title: The professional chef
- Author: Culinary Institute of America
- Language: English
- Number of Pages: Median: 354
- Publisher: Institutions Magazine
- Publish Date: 1969
- Publish Location: Chicago
“The professional chef” Subjects and Themes:
- Subjects: Quantity cookery - Cookery
Edition Identifiers:
- The Open Library ID: OL24955195M
- Online Computer Library Center (OCLC) ID: 1416558
Access and General Info:
- First Year Published: 1969
- Is Full Text Available: Yes
- Is The Book Public: No
- Access Status: Printdisabled
Online Access
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27Menu maker
By Wenzel, G. L.
“Menu maker” Metadata:
- Title: Menu maker
- Author: Wenzel, G. L.
- Language: English
- Number of Pages: Median: 1092
- Publisher: ➤ Publications Press - CBI Pub. Co.
- Publish Date: 1947 - 1979
- Publish Location: [n.p - [Evanston, Ill - Boston
“Menu maker” Subjects and Themes:
- Subjects: ➤ American Cookery - Food service - Menus - Quantity cookery - Restaurants - American Cooking - Quantity cooking - Restaurant management - Cooking - Food handling - Food Handling - Food Services - Restauration collective - Services alimentaires - Cuisine - Aliments - Manipulation - Recipes
Edition Identifiers:
- The Open Library ID: OL6027115M - OL16778372M - OL18354554M - OL4410309M
- Online Computer Library Center (OCLC) ID: 2334980 - 5007539
- Library of Congress Control Number (LCCN): 48001491 - 79013732
- All ISBNs: 0843621354 - 9780843621358
Access and General Info:
- First Year Published: 1947
- Is Full Text Available: Yes
- Is The Book Public: No
- Access Status: Printdisabled
Online Access
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28Garde Manger
By The Culinary Institute of America (CIA)
“Garde Manger” Metadata:
- Title: Garde Manger
- Author: ➤ The Culinary Institute of America (CIA)
- Language: English
- Number of Pages: Median: 688
- Publisher: ➤ Wiley & Sons, Incorporated, John - Wiley - John Wiley - John Wiley and Sons
- Publish Date: 2007 - 2008 - 2013
- Publish Location: Hoboken, N.J
“Garde Manger” Subjects and Themes:
- Subjects: Quantity cookery - Cookery (Cold dishes) - Cold dishes (Cooking) - Quantity cooking - Cold dishes (cooking)
Edition Identifiers:
- The Open Library ID: OL10278747M - OL10295178M - OL35585918M - OL17847434M
- Online Computer Library Center (OCLC) ID: 166872887 - 77831049
- Library of Congress Control Number (LCCN): 2007001280
- All ISBNs: ➤ 0470228733 - 9780470055908 - 9781118692547 - 9780470228739 - 1118692543 - 0470055901
Access and General Info:
- First Year Published: 2007
- Is Full Text Available: Yes
- Is The Book Public: No
- Access Status: Printdisabled
Online Access
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29Modern garde manger
By Robert Garlough, Robert B Garlough and Angus Campbell
“Modern garde manger” Metadata:
- Title: Modern garde manger
- Authors: Robert GarloughRobert B GarloughAngus Campbell
- Language: English
- Number of Pages: Median: 731
- Publisher: ➤ Cengage Delmar Learning - Thomson Delmar Learning
- Publish Date: 2006
- Publish Location: Clifton Park, NY
“Modern garde manger” Subjects and Themes:
- Subjects: ➤ Quantity cookery - Cookery (Cold dishes) - Garnishes (Cookery) - Buffets (Cookery) - Advice on careers & achieving success - Food & Drink / Cookery - General cookery - Hotel & catering trades - Management of specific areas - Cookery - Hotel And Restaurant Management - Cooking - Careers / Job Opportunities - Methods - Quantity - Methods - Professional - Careers - General - Industries - Hospitality, Travel & Tourism - Business & Economics / Careers - garde manger; culinary arts; cold foods; Garlough; Campbell - Cooks, biography - Hotel management - Quantity cooking - Cold dishes (Cooking) - Garnishes (Cooking) - Buffets (Cooking)
Edition Identifiers:
- The Open Library ID: OL23085516M - OL8368795M
- Online Computer Library Center (OCLC) ID: 62282136
- Library of Congress Control Number (LCCN): 2005032270
- All ISBNs: 9781401850098 - 140185009X
Access and General Info:
- First Year Published: 2006
- Is Full Text Available: No
- Is The Book Public: No
- Access Status: No_ebook
Online Access
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30Food for Fifty
By Mary Molt
“Food for Fifty” Metadata:
- Title: Food for Fifty
- Author: Mary Molt
- Language: English
- Number of Pages: Median: 766
- Publisher: Prentice Hall - Merrill
- Publish Date: 1997 - 2000 - 2005
- Publish Location: Upper Saddle River, NJ
“Food for Fifty” Subjects and Themes:
- Subjects: Quantity cookery - Menus - Quantity cooking - Cookery - Menu Planning
Edition Identifiers:
- The Open Library ID: OL9289991M - OL9285057M - OL7330409M - OL7335338M - OL971843M
- Online Computer Library Center (OCLC) ID: 34676099 - 44039683
- Library of Congress Control Number (LCCN): 2004058733 - 96008658 - 00034022
- All ISBNs: ➤ 9780133828399 - 9780131138711 - 9780130205353 - 0131138715 - 0133828395 - 0130205354
Access and General Info:
- First Year Published: 1997
- Is Full Text Available: No
- Is The Book Public: No
- Access Status: Unclassified
Online Access
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31Institution recipes
By Emma Smedley
“Institution recipes” Metadata:
- Title: Institution recipes
- Author: Emma Smedley
- Language: English
- Number of Pages: Median: 358
- Publisher: E. Smedley - Emma Smedley
- Publish Date: 1912 - 1929 - 1940
- Publish Location: Media, Pa
“Institution recipes” Subjects and Themes:
- Subjects: Quantity cookery - Quantity cooking
Edition Identifiers:
- The Open Library ID: OL13879879M - OL13879880M - OL14538247M - OL6398629M
- Online Computer Library Center (OCLC) ID: 3230076
- Library of Congress Control Number (LCCN): 30000789 - 40004547
Access and General Info:
- First Year Published: 1912
- Is Full Text Available: No
- Is The Book Public: No
- Access Status: No_ebook
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32Menu making for professionals in quantity cookery
By J. O. Dahl
“Menu making for professionals in quantity cookery” Metadata:
- Title: ➤ Menu making for professionals in quantity cookery
- Author: J. O. Dahl
- Language: English
- Number of Pages: Median: 205
- Publisher: ➤ J. O. Dahl - The Dahls - Dahl Pub. Co.
- Publish Date: 1939 - 1941 - 1945 - 1957
- Publish Location: Stamford, Conn
“Menu making for professionals in quantity cookery” Subjects and Themes:
- Subjects: Food service - Menus - Quantity cookery - Quantity cooking
Edition Identifiers:
- The Open Library ID: OL16778409M - OL14177008M - OL6386702M - OL16612248M
- Online Computer Library Center (OCLC) ID: 4251993 - 3533646
- Library of Congress Control Number (LCCN): 42015202 - 39012274
Access and General Info:
- First Year Published: 1939
- Is Full Text Available: No
- Is The Book Public: No
- Access Status: No_ebook
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33Standard recipes for fifty
By Australia. Dept. of Labor and Immigration.
“Standard recipes for fifty” Metadata:
- Title: Standard recipes for fifty
- Author: ➤ Australia. Dept. of Labor and Immigration.
- Language: English
- Number of Pages: Median: 257
- Publisher: ➤ Australian Government Publishing Service
- Publish Date: 1974
- Publish Location: Canberra
“Standard recipes for fifty” Subjects and Themes:
- Subjects: Quantity cookery - Quantity cooking
Edition Identifiers:
- The Open Library ID: OL4946392M
- Library of Congress Control Number (LCCN): 76374176
Access and General Info:
- First Year Published: 1974
- Is Full Text Available: No
- Is The Book Public: No
- Access Status: No_ebook
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34The complete caterer
By Elizabeth Lawrence
“The complete caterer” Metadata:
- Title: The complete caterer
- Author: Elizabeth Lawrence
- Language: English
- Number of Pages: Median: 322
- Publisher: Doubleday
- Publish Date: 1988 - 1992
- Publish Location: New York
“The complete caterer” Subjects and Themes:
- Subjects: ➤ Quantity cookery - Caterers and catering - Self-employed - Quantity cooking - Menus - Small business
Edition Identifiers:
- The Open Library ID: OL1563037M - OL2377012M
- Online Computer Library Center (OCLC) ID: 15316977
- Library of Congress Control Number (LCCN): 87005377 - 91044538
- All ISBNs: 9780385234795 - 0385234791 - 0385234805 - 9780385234801
Access and General Info:
- First Year Published: 1988
- Is Full Text Available: Yes
- Is The Book Public: No
- Access Status: Printdisabled
Online Access
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35The Everything Slow Cooking For A Crowd Cookbook
By Katie Thompson
“The Everything Slow Cooking For A Crowd Cookbook” Metadata:
- Title: ➤ The Everything Slow Cooking For A Crowd Cookbook
- Author: Katie Thompson
- Language: English
- Publisher: Adams Media
- Publish Date: 2005
- Publish Location: Avon, MA - Avon, Massachusetts
“The Everything Slow Cooking For A Crowd Cookbook” Subjects and Themes:
- Subjects: Quantity cookery - Slow Electric cookery - Slow Electric cooking - Quantity cooking - Cooking
Edition Identifiers:
- The Open Library ID: OL35675788M - OL3403645M
- Online Computer Library Center (OCLC) ID: 60835369
- Library of Congress Control Number (LCCN): 2005018841
- All ISBNs: 9781593373917 - 9781440538070 - 1593373910 - 1440538077
First Setence:
"So you’re going to entertain? Excellent! But you’ve got lots to do."
Access and General Info:
- First Year Published: 2005
- Is Full Text Available: Yes
- Is The Book Public: No
- Access Status: Printdisabled
Online Access
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The book is not public therefore the download links will not allow the download of the entire book, however, borrowing the book online is available.
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36Baking & pastry
By Johnson & Wales University. College of Culinary Arts. Educational Task Force
“Baking & pastry” Metadata:
- Title: Baking & pastry
- Author: ➤ Johnson & Wales University. College of Culinary Arts. Educational Task Force
- Language: English
- Publisher: Pearson/Prentice Hall
- Publish Date: 2009
- Publish Location: Upper Saddle River, N.J
“Baking & pastry” Subjects and Themes:
- Subjects: Desserts - Baking - Pastry - Quantity cookery - Quantity cooking
Edition Identifiers:
- The Open Library ID: OL23208421M
- Online Computer Library Center (OCLC) ID: 271444873
- Library of Congress Control Number (LCCN): 2009285491
- All ISBNs: 0135133580 - 9780135133583
Access and General Info:
- First Year Published: 2009
- Is Full Text Available: No
- Is The Book Public: No
- Access Status: No_ebook
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37Advanced professional cooking
By Wayne Gisslen
“Advanced professional cooking” Metadata:
- Title: Advanced professional cooking
- Author: Wayne Gisslen
- Language: English
- Number of Pages: Median: 645
- Publisher: Wiley
- Publish Date: 1992
- Publish Location: New York
“Advanced professional cooking” Subjects and Themes:
- Subjects: Quantity cookery - Food service - Quantity cooking
Edition Identifiers:
- The Open Library ID: OL1559332M
- Online Computer Library Center (OCLC) ID: 24698361
- Library of Congress Control Number (LCCN): 91040349
- All ISBNs: 0471836834 - 9780471836834
Access and General Info:
- First Year Published: 1992
- Is Full Text Available: Yes
- Is The Book Public: No
- Access Status: Printdisabled
Online Access
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The book is not public therefore the download links will not allow the download of the entire book, however, borrowing the book online is available.
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38The professional chef
By Culinary Institute of America
“The professional chef” Metadata:
- Title: The professional chef
- Author: Culinary Institute of America
- Language: English
- Number of Pages: Median: 1232
- Publisher: John Wiley & Sons
- Publish Date: 2006
- Publish Location: Hoboken, N.J
“The professional chef” Subjects and Themes:
- Subjects: Quantity cookery - Quantity cooking
Edition Identifiers:
- The Open Library ID: OL3299295M
- Online Computer Library Center (OCLC) ID: 57010045
- Library of Congress Control Number (LCCN): 2004027110
- All ISBNs: 0764557343 - 9780764557347
Access and General Info:
- First Year Published: 2006
- Is Full Text Available: Yes
- Is The Book Public: No
- Access Status: Printdisabled
Online Access
Downloads Are Not Available:
The book is not public therefore the download links will not allow the download of the entire book, however, borrowing the book online is available.
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39Essentials of professional cooking
By Wayne Gisslen
“Essentials of professional cooking” Metadata:
- Title: ➤ Essentials of professional cooking
- Author: Wayne Gisslen
- Language: English
- Number of Pages: Median: 562
- Publisher: ➤ John Wiley - John Wiley & Sons, Ltd.
- Publish Date: 2004 - 2006
- Publish Location: Hoboken, NJ - New York
“Essentials of professional cooking” Subjects and Themes:
- Subjects: Quantity cookery - Food service - Cooking & Food - Nonfiction - Quantity cooking
Edition Identifiers:
- The Open Library ID: OL24270845M - OL3578682M
- Library of Congress Control Number (LCCN): 2002191066
- All ISBNs: 9780471202028 - 0471202029 - 9780471469162 - 0471469165
Access and General Info:
- First Year Published: 2004
- Is Full Text Available: No
- Is The Book Public: No
- Access Status: No_ebook
Online Access
Downloads Are Not Available:
The book is not public therefore the download links will not allow the download of the entire book, however, borrowing the book online is available.
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40Cooking for a crowd
By Susan Wyler
“Cooking for a crowd” Metadata:
- Title: Cooking for a crowd
- Author: Susan Wyler
- Language: English
- Number of Pages: Median: 224
- Publisher: Harmony Books - Rodale Books
- Publish Date: 1988 - 2005
- Publish Location: New York
“Cooking for a crowd” Subjects and Themes:
- Subjects: Menus - Quantity cookery - Quantity cooking
Edition Identifiers:
- The Open Library ID: OL2397677M - OL8879348M
- Online Computer Library Center (OCLC) ID: 16871750 - 60856142
- Library of Congress Control Number (LCCN): 87027534 - 2005019534
- All ISBNs: 0517568330 - 9780517568330 - 9781594860119 - 1594860114
Access and General Info:
- First Year Published: 1988
- Is Full Text Available: Yes
- Is The Book Public: No
- Access Status: Printdisabled
Online Access
Downloads Are Not Available:
The book is not public therefore the download links will not allow the download of the entire book, however, borrowing the book online is available.
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41Food preparation for hotels, restaurants, and cafeterias
By Robert G. Haines
“Food preparation for hotels, restaurants, and cafeterias” Metadata:
- Title: ➤ Food preparation for hotels, restaurants, and cafeterias
- Author: Robert G. Haines
- Language: English
- Number of Pages: Median: 656
- Publisher: American Technical Society
- Publish Date: 1968 - 1973
- Publish Location: Chicago
“Food preparation for hotels, restaurants, and cafeterias” Subjects and Themes:
- Subjects: Quantity cookery - Quantity cooking
Edition Identifiers:
- The Open Library ID: OL5612343M - OL5431770M
- Online Computer Library Center (OCLC) ID: 737259
- Library of Congress Control Number (LCCN): 73078661 - 68020261
- All ISBNs: 0826944221 - 9780826944221
Access and General Info:
- First Year Published: 1968
- Is Full Text Available: Yes
- Is The Book Public: No
- Access Status: Printdisabled
Online Access
Downloads Are Not Available:
The book is not public therefore the download links will not allow the download of the entire book, however, borrowing the book online is available.
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42Buffets
By St. Laurent, Georges C.
“Buffets” Metadata:
- Title: Buffets
- Author: St. Laurent, Georges C.
- Language: English
- Number of Pages: Median: 384
- Publisher: John Wiley & Sons Inc - Wiley
- Publish Date: 1986
- Publish Location: New York
“Buffets” Subjects and Themes:
- Subjects: Quantity cookery - Buffets (Cookery) - Buffets (Cooking) - Quantity cooking - Buffets (cooking)
Edition Identifiers:
- The Open Library ID: OL7621927M - OL2541370M - OL7630220M
- Online Computer Library Center (OCLC) ID: 12750358
- Library of Congress Control Number (LCCN): 85022677
- All ISBNs: 9780471818748 - 9780471832294 - 0471832294 - 0471818747
Access and General Info:
- First Year Published: 1986
- Is Full Text Available: Yes
- Is The Book Public: No
- Access Status: Printdisabled
Online Access
Downloads Are Not Available:
The book is not public therefore the download links will not allow the download of the entire book, however, borrowing the book online is available.
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43Large quantity recipes
By Margaret E. Terrell
“Large quantity recipes” Metadata:
- Title: Large quantity recipes
- Author: Margaret E. Terrell
- Language: English
- Number of Pages: Median: 506
- Publisher: ➤ Van Nostrand Reinhold - Lippincott
- Publish Date: 1951 - 1975 - 1989
- Publish Location: ➤ New York - London[etc.] - Philadelphia - Philadelphai
“Large quantity recipes” Subjects and Themes:
- Subjects: Quantity cookery - Restauration collective - Quantity cooking
Edition Identifiers:
- The Open Library ID: OL2034750M - OL5062786M - OL13713295M
- Online Computer Library Center (OCLC) ID: 17872468
- Library of Congress Control Number (LCCN): 74028115 - 88010805
- All ISBNs: 0442204868 - 9780397541591 - 9780442204860 - 0397541597
Access and General Info:
- First Year Published: 1951
- Is Full Text Available: Yes
- Is The Book Public: No
- Access Status: Printdisabled
Online Access
Downloads Are Not Available:
The book is not public therefore the download links will not allow the download of the entire book, however, borrowing the book online is available.
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44The American pastry cook
By Jessup Whitehead
“The American pastry cook” Metadata:
- Title: The American pastry cook
- Author: Jessup Whitehead
- Language: English
- Number of Pages: Median: 225
- Publisher: ➤ Read Books - J. Whitehead & Co. - Creative Media Partners, LLC - Applewood Books - Jessup Whitehead & Co.
- Publish Date: 1894 - 2007 - 2008 - 2018
- Publish Location: Chicago
“The American pastry cook” Subjects and Themes:
- Subjects: Cake - Confectionery - Quantity cookery - Pastry - Quantity cooking
Edition Identifiers:
- The Open Library ID: ➤ OL54407724M - OL42823605M - OL39016883M - OL37376661M - OL2232619M - OL7020145M
- Online Computer Library Center (OCLC) ID: 21526304
- Library of Congress Control Number (LCCN): 89100580
- All ISBNs: ➤ 142901072X - 9780342726578 - 1409779076 - 9780342726561 - 9781409779070 - 0342726560 - 0342726579 - 9781429010726
Access and General Info:
- First Year Published: 1894
- Is Full Text Available: Yes
- Is The Book Public: Yes
- Access Status: Public
Online Access
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- Borrowing from Open Library: Borrowing link
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45Recipes and menus for fifty
By Frances Lowe Smith
“Recipes and menus for fifty” Metadata:
- Title: Recipes and menus for fifty
- Author: Frances Lowe Smith
- Language: English
- Number of Pages: Median: 246
- Publisher: ➤ M. Barrows & company - M. Barrows - M. Barrows & Company, Incorporated - Whitcomb & Barrows - M. Barrows & company, incorporated
- Publish Date: 1913 - 1937 - 1941 - 1952
- Publish Location: Boston - New York
“Recipes and menus for fifty” Subjects and Themes:
- Subjects: ➤ American Cookery - Food service - Menus - Quantity cookery - American Cooking - Quantity cooking
Edition Identifiers:
- The Open Library ID: ➤ OL13879887M - OL23328805M - OL6358435M - OL7139282M - OL13879888M - OL6429615M - OL13583637M - OL6561488M
- Online Computer Library Center (OCLC) ID: 1344198 - 5874222 - 1460347 - 29534671
- Library of Congress Control Number (LCCN): 41051757 - 37023909 - 13022541
Access and General Info:
- First Year Published: 1913
- Is Full Text Available: Yes
- Is The Book Public: Yes
- Access Status: Public
Online Access
Downloads:
- Number of Results: 3
- 1: recipesmenusforf00smit
- 2: recipesandmenusf00smitrich
- 3: recipesandmenus00smitgoog
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- Borrowing from Open Library: Borrowing link
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46Cooking for profit
By Jessup Whitehead
“Cooking for profit” Metadata:
- Title: Cooking for profit
- Author: Jessup Whitehead
- Language: English
- Number of Pages: Median: 354
- Publisher: ➤ Read Books - Whitehead & Co. - [The author] - Jessup Whitehead & Co. - Creative Media Partners, LLC
- Publish Date: 1886 - 1893 - 2007 - 2021
- Publish Location: Chicago
“Cooking for profit” Subjects and Themes:
- Subjects: ➤ American Cookery - Quantity cookery - Food service - American Cooking - Cooking - Hotels
Edition Identifiers:
- The Open Library ID: ➤ OL58181971M - OL53918192M - OL51402401M - OL51377090M - OL33149827M - OL7075565M - OL7000755M
- Online Computer Library Center (OCLC) ID: 6276324 - 7031220
- Library of Congress Control Number (LCCN): 08028025
- All ISBNs: ➤ 9781406782929 - 1013431596 - 1014111994 - 9781014111999 - 1406782920 - 9781013431593
Access and General Info:
- First Year Published: 1886
- Is Full Text Available: Yes
- Is The Book Public: Yes
- Access Status: Public
Online Access
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- Borrowing from Open Library: Borrowing link
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47Army recipes
By United States Department of War
“Army recipes” Metadata:
- Title: Army recipes
- Author: ➤ United States Department of War
- Language: English
- Publisher: ➤ U.S. G.P.O. - U.S. Govt. Print. Off.
- Publish Date: 1944 - 1946
- Publish Location: ➤ Washington - Washington, D.C., USA
“Army recipes” Subjects and Themes:
- Subjects: Quantity cookery - Military Cookery
Edition Identifiers:
- The Open Library ID: OL25898749M - OL16018663M
- Online Computer Library Center (OCLC) ID: 5066287
Author's Alternative Names:
"U.S. War Department.", "U S War Department", "U S War Dept", "Us War Department", "United States War Department.", "War Department US", "United States War Dept.", "United States War Dept", "United States. War Dept", "U.S. War Department", "United States War Department", "United States. War Department.", "U. s. Department of War", "U.S. War Dept.", "U.S. War dept.", "U. S. War Department", "United States. War dept", "US War Department",Access and General Info:
- First Year Published: 1944
- Is Full Text Available: Yes
- Is The Book Public: Yes
- Access Status: Public
Online Access
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- Borrowing from Open Library: Borrowing link
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48Food selection for good nutrition in group feeding
By Betty B. Peterkin
“Food selection for good nutrition in group feeding” Metadata:
- Title: ➤ Food selection for good nutrition in group feeding
- Author: Betty B. Peterkin
- Language: English
- Number of Pages: Median: 32
- Publisher: ➤ U.S. Govt. Print. Off. - [Agricultural Research Service, U.S. Dept. of Agriculture - [Agricultural Research Service, U.S. Dept. of Agriculture] - Agricultural Research Service, U.S. Dept. of Agriculture
- Publish Date: 1968 - 1972
- Publish Location: ➤ Washington - Washington [U.S. Govt Print. Off.] - Washington, D.C
“Food selection for good nutrition in group feeding” Subjects and Themes:
- Subjects: ➤ Nutrition - Management - Grocery shopping - Food - Quantity cookery - Cookery for institutions - Diet - Associations, institutions - Tables, calculations - Food for institutions - Quantity cooking
Edition Identifiers:
- The Open Library ID: OL239697M - OL33167028M - OL33167029M - OL18811121M - OL33167030M
- Library of Congress Control Number (LCCN): agr68000325
Access and General Info:
- First Year Published: 1968
- Is Full Text Available: Yes
- Is The Book Public: Yes
- Access Status: Public
Online Access
Downloads:
- Number of Results: 3
- 1: foodselectionfor35pete
- 2: foodselectionfor35pete_0
- 3: foodselectionfor35pete_1
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49Recipes for quantity food service
By Lois Fulton
“Recipes for quantity food service” Metadata:
- Title: ➤ Recipes for quantity food service
- Author: Lois Fulton
- Language: English
- Number of Pages: Median: 202
- Publisher: ➤ For sale by the Supt. of Docs., U.S. G.P.O. - U.S. Dept. of Agriculture, Human Nutrition Information Service - U.S. Dept. of Agriculture, Nutrition Education Division, Human Nutrition Information Service - United States Dept. of Agriculture, Human Nutrition Information Service - for sale by the Supt. of Docs., U.S. G.P.O.
- Publish Date: 1984
- Publish Location: Hyattsville, Md
“Recipes for quantity food service” Subjects and Themes:
- Subjects: Quantity cookery - Food service
- Places: United States
Edition Identifiers:
- The Open Library ID: OL13609187M - OL17704662M - OL33205815M - OL17832868M
- Online Computer Library Center (OCLC) ID: 12153285
Access and General Info:
- First Year Published: 1984
- Is Full Text Available: Yes
- Is The Book Public: Yes
- Access Status: Public
Online Access
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50Quantity cookery
By Lenore Richards
“Quantity cookery” Metadata:
- Title: Quantity cookery
- Author: Lenore Richards
- Language: English
- Number of Pages: Median: 343
- Publisher: ➤ Little, Brown and company - Little, Brown
- Publish Date: 1922 - 1939 - 1951
- Publish Location: Boston
“Quantity cookery” Subjects and Themes:
- Subjects: ➤ Caterers and catering - Quantity cookery - Menus - Quantity cooking - Food service - Cooking - Food Services
Edition Identifiers:
- The Open Library ID: OL6092262M - OL6393383M - OL6643808M
- Online Computer Library Center (OCLC) ID: 2061373 - 1430254 - 1467643
- Library of Congress Control Number (LCCN): 51009305 - 39027515 - 22009172
Access and General Info:
- First Year Published: 1922
- Is Full Text Available: Yes
- Is The Book Public: Yes
- Access Status: Public
Online Access
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- Borrowing from Open Library: Borrowing link
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