100 to Dinner: Better Cooking for camps, clubs, resorts, schools, institutions, industrial plants, offices, and public dining rooms
This book contains quality recipes of proven merit. First issued in 1947, steady demand has caused it to be frequently reprinted, and it is now reissued in a new, much enlarged edition.Anyone who has the job of providing attrative, nourishing meals to large numbers of people, will find this book use...
Gespeichert in:
| Hauptverfasser: | , , |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Toronto
University of Toronto Press
[1960]
|
| Schriftenreihe: | Heritage
|
| Schlagworte: | |
| Online-Zugang: | FAW01 FHA01 FKE01 FLA01 UPA01 UBG01 FAB01 FCO01 Volltext |
| Zusammenfassung: | This book contains quality recipes of proven merit. First issued in 1947, steady demand has caused it to be frequently reprinted, and it is now reissued in a new, much enlarged edition.Anyone who has the job of providing attrative, nourishing meals to large numbers of people, will find this book useful; it will be invaluable to those without long professional experience. Every recipe in the book is the product of prolonged testing, and the quantities specified for preparing servings of 100-125 portions may be relied on. In addition, the recipes are set out with great clarity, and directions are simple and easy to follow. Quantities for each ingredient are given by both weight and bulk measures. In addition to many wholly new recipes, the revised edition includes a number of alternative richer and more elaborate versions of popular recipes, thus widening the usefulness of the book. A new section on frozen foods has been included, along with suggestions for using other prepared foods developed in recent years. In designing the new edition, every effort has been made to make it even more easy to read than before, for example, bold type has been used for ingredients. The binding is durable cloth boards, which will open flat. Attractive line drawings at section openings introduce a touch of humour into the business of feeding a crowd |
| Beschreibung: | Description based on online resource; title from PDF title page (publisher's Web site, viewed 23. Jan 2019) |
| Beschreibung: | 1 online resource |
| ISBN: | 9781487586058 |
| DOI: | 10.3138/9781487586058 |
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| 245 | 1 | 0 | |a 100 to Dinner |b Better Cooking for camps, clubs, resorts, schools, institutions, industrial plants, offices, and public dining rooms |c Muriel Carter, Albert Vierin, Elspeth Middleton |
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| 520 | |a This book contains quality recipes of proven merit. First issued in 1947, steady demand has caused it to be frequently reprinted, and it is now reissued in a new, much enlarged edition.Anyone who has the job of providing attrative, nourishing meals to large numbers of people, will find this book useful; it will be invaluable to those without long professional experience. Every recipe in the book is the product of prolonged testing, and the quantities specified for preparing servings of 100-125 portions may be relied on. In addition, the recipes are set out with great clarity, and directions are simple and easy to follow. Quantities for each ingredient are given by both weight and bulk measures. In addition to many wholly new recipes, the revised edition includes a number of alternative richer and more elaborate versions of popular recipes, thus widening the usefulness of the book. A new section on frozen foods has been included, along with suggestions for using other prepared foods developed in recent years. In designing the new edition, every effort has been made to make it even more easy to read than before, for example, bold type has been used for ingredients. The binding is durable cloth boards, which will open flat. Attractive line drawings at section openings introduce a touch of humour into the business of feeding a crowd | ||
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Datensatz im Suchindex
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| author | Middleton, Elspeth Carter, Muriel Vierin, Albert |
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| dewey-full | 641.57 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 641 - Food and drink |
| dewey-raw | 641.57 |
| dewey-search | 641.57 |
| dewey-sort | 3641.57 |
| dewey-tens | 640 - Home and family management |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| discipline_str_mv | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| doi_str_mv | 10.3138/9781487586058 |
| format | Electronic eBook |
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| illustrated | Not Illustrated |
| index_date | 2024-07-03T14:15:30Z |
| indexdate | 2024-07-10T08:50:10Z |
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| isbn | 9781487586058 |
| language | English |
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| publishDate | 1960 |
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| spelling | Middleton, Elspeth Verfasser aut 100 to Dinner Better Cooking for camps, clubs, resorts, schools, institutions, industrial plants, offices, and public dining rooms Muriel Carter, Albert Vierin, Elspeth Middleton Toronto University of Toronto Press [1960] © 1960 1 online resource txt rdacontent c rdamedia cr rdacarrier Heritage Description based on online resource; title from PDF title page (publisher's Web site, viewed 23. Jan 2019) This book contains quality recipes of proven merit. First issued in 1947, steady demand has caused it to be frequently reprinted, and it is now reissued in a new, much enlarged edition.Anyone who has the job of providing attrative, nourishing meals to large numbers of people, will find this book useful; it will be invaluable to those without long professional experience. Every recipe in the book is the product of prolonged testing, and the quantities specified for preparing servings of 100-125 portions may be relied on. In addition, the recipes are set out with great clarity, and directions are simple and easy to follow. Quantities for each ingredient are given by both weight and bulk measures. In addition to many wholly new recipes, the revised edition includes a number of alternative richer and more elaborate versions of popular recipes, thus widening the usefulness of the book. A new section on frozen foods has been included, along with suggestions for using other prepared foods developed in recent years. In designing the new edition, every effort has been made to make it even more easy to read than before, for example, bold type has been used for ingredients. The binding is durable cloth boards, which will open flat. Attractive line drawings at section openings introduce a touch of humour into the business of feeding a crowd In English Quantity cooking Carter, Muriel aut Vierin, Albert aut https://doi.org/10.3138/9781487586058 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Middleton, Elspeth Carter, Muriel Vierin, Albert 100 to Dinner Better Cooking for camps, clubs, resorts, schools, institutions, industrial plants, offices, and public dining rooms Quantity cooking |
| title | 100 to Dinner Better Cooking for camps, clubs, resorts, schools, institutions, industrial plants, offices, and public dining rooms |
| title_auth | 100 to Dinner Better Cooking for camps, clubs, resorts, schools, institutions, industrial plants, offices, and public dining rooms |
| title_exact_search | 100 to Dinner Better Cooking for camps, clubs, resorts, schools, institutions, industrial plants, offices, and public dining rooms |
| title_exact_search_txtP | 100 to Dinner Better Cooking for camps, clubs, resorts, schools, institutions, industrial plants, offices, and public dining rooms |
| title_full | 100 to Dinner Better Cooking for camps, clubs, resorts, schools, institutions, industrial plants, offices, and public dining rooms Muriel Carter, Albert Vierin, Elspeth Middleton |
| title_fullStr | 100 to Dinner Better Cooking for camps, clubs, resorts, schools, institutions, industrial plants, offices, and public dining rooms Muriel Carter, Albert Vierin, Elspeth Middleton |
| title_full_unstemmed | 100 to Dinner Better Cooking for camps, clubs, resorts, schools, institutions, industrial plants, offices, and public dining rooms Muriel Carter, Albert Vierin, Elspeth Middleton |
| title_short | 100 to Dinner |
| title_sort | 100 to dinner better cooking for camps clubs resorts schools institutions industrial plants offices and public dining rooms |
| title_sub | Better Cooking for camps, clubs, resorts, schools, institutions, industrial plants, offices, and public dining rooms |
| topic | Quantity cooking |
| topic_facet | Quantity cooking |
| url | https://doi.org/10.3138/9781487586058 |
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