Explore Books on
methods - quantity

The chef's compendium of professional recipes

By Fuller, John,Edward Renold,David Foskett,John Fuller

Food FAQs

By Linda Resnik,Dee Brock

Cooking among friends

By Mary Tennant,Becki Visser

Recipes for success

By Roland Chaton,Walt Talmage

Cook-chill catering

By Nicholas D. Light,N. Light,A. Walker

Modern garde manger

By Robert Garlough,Robert B Garlough,Angus Campbell

Paris by bistro

By Christine Graf,Dennis Graf

Food for Fifty

By Grace Shugart,Mary Molt

Opportunities in Food Service Careers (Opportunities in)

By Carol Ann Caprione Chmelynski,Chmelynski Carol Caprione

Quantity Recipes

By Marion, A. Wood,Katharine, W. Harris

The One-Pan Galley Gourmet

By Don Jacobson,John Roberts

Dishes for Special Occassions 0991 (Foodservice Menu Planning Series)

By Blaire,Eulalia C. Blair