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Textbook
Cooking for Fifty: The Complete Reference and CookbookISBN: 978-0-471-57015-8
Paperback
600 pages
May 1993, ©1993
 This is a Print-on-Demand title. It will be printed specifically to fill your order. Please allow an additional 10-15 days delivery time. The book is not returnable.
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REFERENCE.
Cooking Methods: Techniques and Timetables.
Equivalents, Ingredients, and Equipment.
Food Quantities.
The Language of Food.
Foodservice Planning.
RECIPES.
Appetizers.
Soups.
Salads and Salad Dressings.
Seafood.
Meats.
Poultry.
Pasta and Noodles.
Potatoes and Grains.
Vegetables and Legumes.
Breads, Muffins, and Biscuits.
Desserts.
Breakfast and Brunch.
Index.
Cooking Methods: Techniques and Timetables.
Equivalents, Ingredients, and Equipment.
Food Quantities.
The Language of Food.
Foodservice Planning.
RECIPES.
Appetizers.
Soups.
Salads and Salad Dressings.
Seafood.
Meats.
Poultry.
Pasta and Noodles.
Potatoes and Grains.
Vegetables and Legumes.
Breads, Muffins, and Biscuits.
Desserts.
Breakfast and Brunch.
Index.
Related Titles
Professional Cooking & Culinary Arts
Resources for
Instructors
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