Recipes for healthy kids. Cookbook for child care centers.

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

Quantity food service recipes /
Published: (1940)

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

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

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

The manual of the professional cook ; Franco-American professional cookbook /
by: Pouget, Marcel
Published: (1962)

Modern cookery for teaching and the trade /
by: Philip, Thangam E.
Published: (1981)

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

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)

Yankee "main dish" church supper cookbook /
Published: (1980)

El Molino best recipes : tested recipes from El Molino kitchens.
Published: (1972)

Prize winners : recipes and menu ideas from award-winning foodservice personalities /
Published: (1983)

Fish & seafood dishes for foodservice menu planning /
Published: (1975)

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

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

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

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

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

Buffets : a guide for professionals /
by: St. Laurent, Georges C.
Published: (1986)

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

The great American recipe.
Published: (2024)

The American quantity cookbook : tracing our food traditions /
Published: (1976)

Directions for cooking by troops, in camp and hospital : prepared for the Army of Virginia, and published by order of the Surgeon General, with essays on "taking food," and "what food" /
by: Nightingale, Florence, 1820-1910
Published: (1861)

The professional chef's art of garde manger /
by: Sonnenschmidt, Frederic H., 1935-
Published: (1982)

The professional chef's art of garde manger /
by: Sonnenschmidt, Frederic H., 1935-
Published: (1993)

The professional Garde Manger [as printed] : a guide to the art of the buffet /
by: Larousse, David Paul, 1949-
Published: (1996)

Beef purchase standards and use for quantity cookery /
by: Dahl, J. O. (Joseph Oliver), 1893-1942
Published: (1941)

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

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

Cookery for the hospitality industry /
by: Dodgshun, Graham
Published: (2004)

2,4,6,8 : great meals for couples or crowds /
by: Ray, Rachael
Published: (2006)

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

The professional chef's art of garde manger /
by: Sonnenschmidt, Frederic H., 1935-
Published: (1976)

The professional chef /
Published: (2011)

Cooking for crowds /
Published: (1993)

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