Download or read book Quantity Cookery Menu Planning and Cooking for Large Numbers written by Lenore Richards and published by Good Press. This book was released on 2019-12-03 with total page 197 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Quantity Cookery: Menu Planning and Cooking for Large Numbers" co-authored by Lenore Richards and Nola Treat is an invaluable resource for culinary enthusiasts, caterers, and anyone responsible for preparing meals for a large crowd. Packed with practical tips and techniques, the book guides readers through menu planning, food preparation, and cooking for a multitude of guests. Whether it's for events, gatherings, or institutional settings, the book equips readers with the knowledge and expertise to serve delicious meals efficiently and effectively.
Download or read book Quantity Cookery written by Lenore Richards and published by . This book was released on 1922 with total page 220 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Training for Quantity Food Preparation written by Gertrude G. Blaker and published by . This book was released on 1956 with total page 1130 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Art of Cooking written by Maestro Martino of Como and published by Univ of California Press. This book was released on 2005-01-03 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: Maestro Martino of Como has been called the first celebrity chef, and his extraordinary treatise on Renaissance cookery, The Art of Cooking, is the first known culinary guide to specify ingredients, cooking times and techniques, utensils, and amounts. This vibrant document is also essential to understanding the forms of conviviality developed in Central Italy during the Renaissance, as well as their sociopolitical implications. In addition to the original text, this first complete English translation of the work includes a historical essay by Luigi Ballerini and fifty modernized recipes by acclaimed Italian chef Stefania Barzini. The Art of Cooking, unlike the culinary manuals of the time, is a true gastronomic lexicon, surprisingly like a modern cookbook in identifying the quantity and kinds of ingredients in each dish, the proper procedure for cooking them, and the time required, as well as including many of the secrets of a culinary expert. In his lively introduction, Luigi Ballerini places Maestro Martino in the complicated context of his time and place and guides the reader through the complexities of Italian and papal politics. Stefania Barzini's modernized recipes that follow the text bring the tastes of the original dishes into line with modern tastes. Her knowledgeable explanations of how she has adapted the recipes to the contemporary palate are models of their kind and will inspire readers to recreate these classic dishes in their own kitchens. Jeremy Parzen's translation is the first to gather the entire corpus of Martino's legacy.
Download or read book Quantity Cookery Menu Planning and Cooking for Large Numbers written by Lenore Richards and published by . This book was released on 1966 with total page 680 pages. Available in PDF, EPUB and Kindle. Book excerpt: "This edition of Quantity Cookery is designed to assist managers of food departments in restaurants, hotels, clubs, churches, schools, colleges, hospitals and other institutions. It is also planned as a text for teachers of quantity cookery. The purpose has been to apply the established principles of cookery to quantity food production: to give such detailed instructions as to make good cooking easy to accomplish; to standardize the size of servings in amounts acceptable to the eating public; and to offer those recipes which were found popular in the Richards Treat Cafeteria. Quantity Cookery, with its discussion of the considerations necessary in menu planning; the need for proper buying; and accurate recipes, stressing the use of scales for both exactness and speed, should be of assistance in achieving the goal of quality food. This revision introduces for the first time a discussion of the present and future trends in the food industry as well as the problems which arise when using convenience foods ready foods. There is a stimulating discussion of flavors and flavor additives which should do much to bring quality and individuality." --
Download or read book Menu Making for Professionals in Quantity Cookery written by Joseph Oliver Dahl and published by . This book was released on 1957 with total page 312 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Consumer Acceptance of Dry Milks in Quantity Cookery written by Hugh L. Cook and published by . This book was released on 1950 with total page 46 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Chef s and Steward s Handbook for Quantity Cookery Profits written by and published by . This book was released on 1941 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book 200 Ways to Control Food Costs in Quantity Cookery written by and published by . This book was released on 1941 with total page 200 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Beef Purchase Standards and Use for Quantity Cookery written by and published by . This book was released on 1941 with total page 184 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book A Study of Newer Metals Used for Quantity Cookery Utensils written by Marcia Slipher and published by . This book was released on 1931 with total page 100 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Chef s Guide to Quantity Cookery written by J. H. Breland and published by . This book was released on 1947 with total page 478 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Quantity Cookery written by Lenore Richards and published by Forgotten Books. This book was released on 2015-06-27 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Quantity Cookery: Menu Planning and Cooking, for Large Numbers 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. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Download or read book Quantity Cookery written by Lenore Richards and published by Forgotten Books. This book was released on 2017-10-12 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Quantity Cookery: Menu Planning and Cooking for Large Numbers 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 18 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. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Download or read book Restaurants and Eating Places written by and published by . This book was released on 1945 with total page 24 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Plain Cookery Book for the Working Classes written by Charles Francatelli and published by BoD – Books on Demand. This book was released on 2009 with total page 102 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first cookery book for those who could not afford a cook - the so called working classes. First edited in 1852, this book is both: A rich source for traditional recipes and a picture of a changing society in the early 19th century.
Download or read book Catalogue of the Officers and Students of Columbia College for the Year written by Columbia College (New York, N.Y.) and published by . This book was released on 1921 with total page 1154 pages. Available in PDF, EPUB and Kindle. Book excerpt:
