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Quantity Cookery: Menu Planning and Cooking for Large Numbers
Lenore Richards and Nola Treat
Feeding three hundred is not cooking for six, fifty times over: it is its own science. Richards covers cafeteria menus, tea-room menus, standards for judging meals, and the principles behind planning for large numbers, with methods scaled to match. The professional foundation for institutional cooking in America. Plan lunch for a crowd properly.
Every copy includes a printable PDF edition, a beautifully typeset book you can print, mark up in the margins, and keep on your shelf. Yours the moment you own it.
43 chapters
- 1QUANTITY COOKERY
- 2PREFACE
- 3CONTENTS
- 4CHAPTER I
- 5PRINCIPLES UNDERLYING THE PLANNING OF MENUS FOR LARGE NUMBERS
- 6CHAPTER II
- 7STANDARDS FOR JUDGING MEALS
- 8CHAPTER III
- 9TYPES OF MENUS
- 10CAFETERIA MENUS
- 11TEA-ROOM MENUS
- 12CHAPTER IV
- 13SUGGESTIVE CHARTS AND LISTS TO BE USED IN MENU PLANNING
- 14SEASONAL CHART OF FOODS
- 15POPULAR FOOD COMBINATIONS
- 16SUGGESTIVE AND POPULAR FOOD COMBINATIONS
- 17WAYS OF USING LEFT-OVER FOODS
- 18Garnishes
+ 25 more. The full contents open with the book.
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