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eBook Successful Mass Cookery and Volume Feeding. download
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Author: Matteo Casola
ISBN: 0810494469
Pages 308 pages
Publisher Ahrens Publishing Company (April 1969)
Category: No category
Rating: 4.8
Votes: 712
ePUB size: 1391 kb
FB2 size: 1563 kb
DJVU size: 1618 kb
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eBook Successful Mass Cookery and Volume Feeding. download

by Matteo Casola


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Successful mass cookery and volume feeding. 1 2 3 4 5. Want to Read. Are you sure you want to remove Successful mass cookery and volume feeding. from your list? Successful mass cookery and volume feeding. Published 1969 by Hayden Book Co. in Rochelle Park, .

And here is the book that, for more than forty years, has been teaching Americans ho.

And here is the book that, for more than forty years, has been teaching Americans how. Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Since there has never been a book as instructive and as workable as Mastering the Art of French Cooking, the techniques learned here can be applied to recipes in all other French cookbooks, making them infinitely more usable.

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Volume: Cooking for a Community. A celebration of community through preparing, serving and dining together. Not Now. Volume: Cooking for a Community.

Successful Mass Catering and Volume Feeding. by Continental Pubns. Alert if: New Price below.

The queen of cookery says we don't need more recipe books, but she . Yet if you look, the bookshops' shelves are still groaning with glossy volumes.

The queen of cookery says we don't need more recipe books, but she may have to eat her words. According to the industry periodical, the Bookseller, last year more food and drink books, . million, were sold than ever before. On the other hand even Nigella Lawson, whose more "indulgent" style runs counter to that trend, seems to be seeing a pick up with her latest book, says Ms O'Brien.

This volume, the fifth of The Complete Library of Cooking, deals with the varieties of fruits and the desserts that can be made from them, the canning and preserving of foods, the making of confections of every description, beverages and their place in the diet. In Fruit and Fruit Desserts, you first learn their place in the diet, their nature, composition, and food value. Then you proceed with the preparation and serving of every variety of fruit

Hardcover, gray boards, [xii] + 308 pages, index, 26 tables, spice chart, glossary, tips on buying, over 200 recipes. *** "The most comprehensive work to date on large-scale food preparation offers a mine of practical information on the essentials of high quality service in cafeterias, luncheonettes, and industrial feeding centers."