Food for fifty /

Food for fifty /
by: Shugart, Grace Severance, 1910-1994
Published: (1989)

Food for 50 /
by: Fowler, Sina Faye, et al.
Published: (1971)

Recipes and menus for fifty : as used in the School of domestic science of the Boston Young women's Christian association /
by: Smith, Frances Lowe
Published: (1941)

Food for fifty /
by: Molt, Mary
Published: (2011)

Cost-effective recipes for 10 to 100 /
by: Breeding, Carolyn, 1949-
Published: (1989)

Quantity cookery ; menu planning and cookery for large numbers /
by: Richards, Lenore
Published: (1939)

Quantity cookery : menu planning and cooking for large numbers /
by: Richards, Lenore
Published: (1966)

Cooking for fifty : the complete reference and cookbook /
by: Holden, Chet
Published: (1993)

Professional food preparation /
by: Terrell, Margaret E.
Published: (1971)

Elements of food production and baking.
by: Vastano, Joseph F.
Published: (1978)

Food preparation: study course.
by: Dennler, Louise
Published: (1971)

Food preparation for hotels, restaurants, and cafeterias /
by: Haines, Robert G.
Published: (1973)

Food preparation study course : quantity preparation and scientific principles /
Published: (2002)

International quantity foods /
by: Kittler, Pamela Goyan, 1953-
Published: (1990)

Food for fifty /
by: Molt, Mary
Published: (2001)

Quantity food service recipes /
Published: (1940)

Fearless cooking for crowds : beautiful food for groups of eight to fifty /
by: Evans, Michele
Published: (1986)

Convenience and fast food handbook.
by: Thorner, Marvin Edward
Published: (1973)

Standards, principles, and techniques in quantity food production /
by: Kotschevar, Lendal H. (Lendal Henry), 1908-2007
Published: (1974)

Cooking for crowds : food and fun for everyone /
by: Morgan, Sarah, 1901-
Published: (1963)

Chef's book of formulas, yields, and sizes /
by: Schmidt, Arno, 1937-
Published: (2003)

Cooking for crowds /
Published: (1993)

Successful mass cookery and volume feeding /
by: Casola, Matteo
Published: (1969)

Chef's book of formulas, yields, and sizes /
by: Schmidt, Arno, 1937-
Published: (1996)

Chef's book of formulas, yields, and sizes /
by: Schmidt, Arno, 1937-
Published: (1990)

The new professional chef /
Published: (1991)

Quantity cooking : tested recipes for twenty or more /
by: Miles, Darrell, et al.
Published: (1976)

Quality, quantity cuisine /
Published: (1976)

Simplified quantity ethnic recipes /
by: Cavaiani, Mabel
Published: (1980)

The church supper : new trends in cooking for crowds /
by: Morgan, Sarah, 1901-
Published: (1976)

Mini-meals for foodservice menu planning /
Published: (1976)

Food service for fitness : a guide to healthful eating /
by: Polak, Jeanne
Published: (1981)

The Professional chef's techniques of healthy cooking /
Published: (1993)

Cooking problems of the community group and formulas standardized for quantity work ; breads /
by: McKenney, Ella Clark
Published: (1923)

The professional chef's techniques of healthy cooking /
Published: (2000)

Professional cooking /
by: Gisslen, Wayne, 1946-
Published: (2011)