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Your search for [subject]Quantity cookery returned 86 records. |
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Modern garde manger : a global perspective.
by Garlough, Robert; Australia: Thomson/Delmar Learning, 2006.
Subject: Quantity cookery; Buffets (Cookery); Cookery (Cold dishes); Garnishes (Cookery).
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The professional garde manger : a guide to the art of the buffet.
by Larousse, David Paul, 1949-; New York: Wiley, 1996.
Subject: Quantity cookery; Cookery (Cold dishes); Garnishes (Cookery); Buffets (Cookery).
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The professional chef's art of garde manger.
by Sonnenschmidt, Frederic H., 1935-; New York: Van Nostrand Reinhold, 1993.
Subject: Quantity cookery; Buffets (Cookery); Cookery (Cold dishes); Garnishes (Cookery).
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Garnishes, relishes, and sauces for foo-service menu planning.
Boston: CBI Pub., 1977.
Subject: Cookery (Garnishes); Cookery (Relishes); Sauces; Quantity cookery.
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Casseroles and vegetables for foodservice menu planning.
Boston: Cahners Books International, 1976.
Subject: Casserole cookery; Cookery (Vegetables); Quantity cookery.
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The larder chef : food preparation and presentation.
by Leto, M. J., (Mario Jack); Amsterdam: Elsevier, 2006.
Subject: Quantity cookery; Cookery (Cold dishes); Meat cutting; Food presentation.
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Fundamentals of quantity food preparation : appetizers, salad dressings, and salads.
by Hardwick, Geraline B.; Boston: CBI Pub., 1982.
Subject: Quantity cookery; Cookery (Appetizers); Salad dressing; Salads.
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Recipes for success : a guide to advanced cuisine.
by Chaton, Roland, 1919-; New York: Delmar, 1988.
Subject: Cookery, International; Food service; Quantity cookery.
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Moosewood Restaurant cooks for a crowd : recipes with a vegetarian emphasis for 24 or more.
New York: John Wiley, 1996.
Subject: Moosewood Restaurant; Quantity cookery; Vegetarian cookery.
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Garde manger : the art and craft of the cold kitchen.
New York: John Wiley & Sons, 2004.
Subject: Cookery (Cold dishes); Quantity cookery.
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