Quantity Cookery: Menu Planning and Cooking for Large Numbers by Richards and Treat

Read now or download (free!)

Choose how to read this book Url Size
Read online (web) https://sendtokindle.compellingsciencefiction.com/ebooks/38615.html.images 560 kB
EPUB3 (E-readers incl. Send-to-Kindle) https://sendtokindle.compellingsciencefiction.com/ebooks/38615.epub3.images 201 kB Send
to
kindle
email:

EPUB (older E-readers) https://sendtokindle.compellingsciencefiction.com/ebooks/38615.epub.images 206 kB
EPUB (no images, older E-readers) https://sendtokindle.compellingsciencefiction.com/ebooks/38615.epub.noimages 158 kB
Kindle https://sendtokindle.compellingsciencefiction.com/ebooks/38615.kf8.images 637 kB
older Kindles https://sendtokindle.compellingsciencefiction.com/ebooks/38615.kindle.images 664 kB
Plain Text UTF-8 https://sendtokindle.compellingsciencefiction.com/ebooks/38615.txt.utf-8 464 kB
Download HTML (zip) https://www.gutenberg.org/cache/epub/38615/pg38615-h.zip 189 kB
There may be more files related to this item.

About this eBook

Author Richards, Lenore
Author Treat, Nola
LoC No. 22009172
Title Quantity Cookery: Menu Planning and Cooking for Large Numbers
Note Reading ease score: 74.9 (7th grade). Fairly easy to read.
Credits Produced by Jason Isbell, David Clarke and the Online
Distributed Proofreading Team at https: //www.pgdp.net (This
file was produced from images produced by Core Historical
Literature in Agriculture (CHLA), Cornell University)
Summary "Quantity Cookery: Menu Planning and Cooking for Large Numbers" by Lenore Richards and Nola Treat is a comprehensive guide on food preparation and menu planning designed for institutions serving large groups, written in the early 20th century. This work primarily aims to assist food managers in institutions such as schools, hospitals, and cafeterias, focusing on the principles of creating well-balanced and appealing menus suitable for various clientele. The opening of the book conveys the necessity of careful menu planning, stressing that successful institutional dining hinges not just on quality ingredients and skilled cooks, but also on an informed and thoughtful approach to menu design. The authors introduce fundamental principles that should guide managers in their decision-making, including understanding the specific needs of the institution’s patrons, adhering to dietary guidelines, ensuring variety, and considering the significance of seasonal foods. It highlights the impact of economic conditions and patron demographics on meal preparation, setting the stage for more detailed strategies and examples that follow in the subsequent chapters. (This is an automatically generated summary.)
Language English
LoC Class TX: Technology: Home economics
Subject Menus
Subject Quantity cooking
Subject Caterers and catering
Category Text
EBook-No. 38615
Release Date
Most Recently Updated Jan 8, 2021
Copyright Status Public domain in the USA.
Downloads 125 downloads in the last 30 days.
Project Gutenberg eBooks are always free!