BooksSitemapCookingMethodsQuantity
101 Recipes for Preparing Food in Bulk by Richard Helweg - 2011 - 288 pages
Adequacy of space allocations and arrangement, equipment and facilities in college food service by M. Alexa Barbiaux - 1963 - 230 pages
Big Buy Cooking by Editors of Fine Cooking - 2010 - 188 pages
Big Food by Elissa Altman - 2005 - 304 pages
Breakfast cookery by Bruce H. Axler - 1974 - 134 pages
Convenience and fast food handbook by Marvin Edward Thorner - 1973 - 358 pages
Cookie Stagman's Beautiful Buffets by Cookie Stagman - 1989 - 256 pages
Cooking for a Crowd by Susan Wyler - 2005 - 276 pages
Cooking for a Crowd by Tana Reiff - 1994 - 80 pages
Cooking for crowds by Sarah Morgan - 1963 - 223 pages
Cooking for food managers, a laboratory text by Joseph G. Gregg - 1967 - 148 pages
Cooking for small groups by Consumer and Food Economics Institute (U.S.) - 1974 - 22 pages
Cooking for small groups by Consumer and Food Economics Institute (U.S.) - 1974 - 22 pages
Cooking for small groups by United States. Agricultural Research Service. Consumer and Food Economics Research Division - 1972 - 22 pages
Cooking for Two by Bruce Weinstein, Mark Scarbrough - 2011 - 288 pages
Cooking on the go by Janet Groene - 1987 - 285 pages
Correctional Food Service Correspondence Course by American Correctional Association - 1985
Dare to excel in cooking by Darrell Miles, William Bigley - 1975 - 52 pages
Dietetic accounting in hospital medical care by Mary Carol Hayes - 1964 - 180 pages
Dishes for special occasions by Eulalia C. Blair - 1975 - 312 pages
Don't Panic--Dinner's in the Freezer by Susie Martinez, Vanda Howell, Bonnie Garcia - 2005 - 333 pages
Don't Panic--Dinner's in the Freezer by Susie Martinez, Vanda Howell, Bonnie Garcia - 2005 - 237 pages
Don't Panic--More Dinner's in the Freezer by Susie Martinez, Vanda Howell, Bonnie Garcia - 2009 - 357 pages
Don't Panic--Quick, Easy, and Delicious Meals for Your Family by Susie Martinez, Vanda Howell, Bonnie Garcia - 2012 - 253 pages
Don't Panic--Quick, Easy, and Delicious Meals for Your Family by Susie Martinez, Vanda Howell, Bonnie Garcia - 2012 - 256 pages
Elements of food production and baking by Aaron Kaplan - 1971 - 310 pages
Everything Cooking for Two Cookbook by David Poran - 2005 - 307 pages
Feeding the Masses by Sydney Cline - 2012 - 129 pages
Fix, Freeze, Feast by Kati Neville, Lindsay Tkacsik - 2010 - 250 pages
Fix, Freeze, Feast by Kati Neville, Lindsay Tkacsik - 2010 - 250 pages
Fix, Freeze, Feast by Kati Neville, Lindsay Tkacsik - 2010 - 250 pages
Fix, Freeze, Feast by Kati Neville, Lindsay Tkacsik - 2010 - 250 pages
Food FAQs by Linda Resnik, Dee Brock - 2000 - 224 pages
Food preparation for hotels, restaurants, and cafeterias by Robert G. Haines, American Technical Society - 1968 - 634 pages
Food preparation: study course by Louise Dennler - 1971 - 149 pages
Frozen food encyclopedia for foodservice by Nancy Snider, Carolyn Boisvert - 1985 - 133 pages
Group feeding by Clifford A. Kaiser - 1946 - 490 pages
Group feeding by Clifford A. Kaiser - 1940 - 400 pages
Healthful Quantity Baking by Maureen Egan, Susan Davis Allen - 1992 - 240 pages
How to cook for profit by Madeline Gray, Vass De Lo Padua - 1947 - 396 pages
I am a chef by Dick Swayne, Val Williams - 1978 - 30 pages
I Can Be a Chef by Ann Tomchek - 1985 - 31 pages
Instructor's manual for Professional cooking, second edition by Wayne Gisslen - 1989 - 187 pages
Job corps training standard for cook by Job Corps (U.S.) - 1968 - 13 pages
Learning to cook professionally by David A. Mizer, Mary Porter - 1978 - 248 pages
Manual for army cooks, 1916 - 1916 - 270 pages
Manual for school and institutional lunchrooms by Ohio Dietetic Association - 1946 - 222 pages
Manual of military cooking by Great Britain. Army School of Cookery - 1910 - 82 pages
Meals for serving fifty by Canada. Dept. of National Health and Welfare - 1960 - 169 pages
Mechanical Testing of Engineering Ceramics at High Temperatures by R. D. Lohr, R. Morrell - 1989 - 271 pages
Mega Cooking by Jill Bond - 2000 - 445 pages
Menu market order and recipes for 100 people for a week by American National Red Cross - 1900 - 33 pages
Modern Batch Cookery by Victor Gielisse, Ron De Santis - 2011 - 448 pages
Modern Garde Manger by Robert B. Garlough, Angus Campbell - 2011 - 780 pages
Modern sandwich methods by American Institute of Baking. Consumer Service Dept - 1964 - 24 pages
Mom's Best Crowd-Pleasers by Andrea Chesman - 2012 - 208 pages
Mom's Best Crowd-Pleasers by Andrea Chesman - 2006 - 197 pages
Mom's Best Crowd-Pleasers by Andrea Chesman - 2006 - 197 pages
Once-A-Month Cooking by Mimi Wilson, Mary Beth Lagerborg - 2007 - 208 pages
Once-A-Month Cooking Family Favorites by Mary Beth Lagerborg, Mimi Wilson - 2009 - 272 pages
Once-A-Month Cooking Family Favorites by Mary Beth Lagerborg - 2009 - 272 pages
Once-A-Month Cooking, Revised Edition by Mimi Wilson, Mary Beth Lagerborg - 1999 - 176 pages
Once-A-Month Cooking, Revised Edition by Mimi Wilson, Mary Beth Lagerborg - 1999 - 176 pages
Production of pre-cooked frozen foods for mass catering by John Louis Rogers - 1969 - 271 pages
Professional Chef - Level 2 - S/Nvq by Gary Hunter, Terry Tinton, Patrick Carey - 2007 - 640 pages
Professional Chef - Level 2 - S/Nvq by Gary Hunter, Terry Tinton, Patrick Carey - 2007 - 640 pages
Quality, quantity cuisine by Harriet Johnston - 1976 - 320 pages
Quality, quantity cuisine by Harriet Johnston - 1976 - 320 pages
Quantity Cooking by Thomas Mario - 1978 - 476 pages
Quantity cooking; soups, salads [and] sandwiches by Sidney Aptekar, University of the State of New York. Bureau of Vocational Curriculum Development and Industrial Teacher Training - 1953 - 135 pages
Quantity food preparation by Polly W. Buchanan - 1993 - 38 pages
Quantity food production, planning, and management by John B. Knight, Lendal H. Kotschevar - 1979 - 589 pages
Quantity recipes by Marion Aurelia Wood, Katharine Wyckoff Harris, New York State College of Home Economics, New York State College of Agriculture. Extension Service - 233 pages
School lunch recipes by United States. Bureau of Human Nutrition and Home Economics - 1943 - 48 pages
Short order cooking by Lendal Henry Kotschevar - 1990 - 287 pages
Standards, principles, and techniques in quantity food production by Lendal Henry Kotschevar - 1974 - 661 pages
Standards, principles, and techniques in quantity food production by Lendal Henry Kotschevar - 1966 - 708 pages
Standards, principles, and techniques in quantity food production by Lendal Henry Kotschevar - 1964 - 695 pages
Techniques of Healthy Cooking, Professional Edition by Culinary Institute of America - 2007 - 578 pages
The Chef's Compendium of Professional Recipes by John Fuller, Edward Renold - 1992 - 401 pages
The Chef's Compendium of Professional Recipes by John Fuller, Edward Renold - 1992 - 401 pages
The chef's compendium of professional recipes by John Fuller, Edward Renold - 1985 - 340 pages
The Complete Guide to Bed & Breakfasts, Inns & Guesthouses by Pamela Lanier - 2002 - 800 pages
The convict chef by Landrew Smith - 1980 - 211 pages
The cook book of the United States Navy by United States. Bureau of Naval Personnel - 1927 - 144 pages
The Everything Potluck Cookbook by Linda Larsen - 2010 - 304 pages
The Everything Potluck Cookbook by Linda Larsen - 2009 - 34 pages
The food program in children's institutions by Illinois. Dept. of Public Welfare. Child Welfare Services - 1955 - 84 pages
The galley book by Janet Groene - 1977 - 209 pages
The galley guide, updated by Alexander White Moffat, C. Burnham Porter - 1977 - 262 pages
The Gourmet Potluck by Beth Hensperger, Scott Peterson - 2006 - 112 pages
The Greatest Group Cookbook by Denise Snow - 2001 - 430 pages
The happy ship cookbook by Marion Berick - 1977 - 307 pages
The Larder Chef by Mario Jack Leto, Willi Karl Heinrich Bode - 2006 - 319 pages
The Larder Chef by Mario Jack Leto, Willi Karl Heinrich Bode - 2006 - 319 pages
The master menu food purchasing guide by American Hospital Association - 1953 - 44 pages
The minute chef by Brooklyn Chef's guide publishing corporation - 1931 - 199 pages
The new professional chef by Mary Deirdre Donovan, Culinary Institute of America - 1996 - 1190 pages
The Pleasures of Cooking for One by Judith Jones - 2011 - 273 pages
The Pleasures of Cooking for One by Judith Jones - 2009 - 273 pages
The Professional Caterer Series: Pastry hors d'oeuvres, mini-sandwiches, canapés, assorted snacks, hot hors d'oeuvres, cold brochette's, centerpieces for buffets by Denis Ruffel, Roland Bilheux, Alain Escoffier - 1990 - 239 pages
The Professional Chef by Gary Hunter, Patrick Carey, Terry Tinton - 2008 - 544 pages
The Professional Chef by Gary Hunter, Patrick Carey, Terry Tinton - 2008 - 544 pages
Vegan in Volume by Nancy Berkoff - 2000 - 272 pages
What can I bring? by Yvonne G. Baker - 1988 - 382 pages
Windjammer cooking by Dee Carstarphen - 1989 - 158 pages