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  1. 1

    Quantity food techniques by Daniels, Barbara

    Published 1986
    Book


    Cover Image
  2. 2

    The professional garde manger a guide to the art of the buffet by Larousse, David Paul 1949-

    Published 1996
    Book


    Cover Image
  3. 3

    Quantity food techniques

    Published 1984
    Book


    Cover Image
  4. 4

    Casseroles and vegetables for foodservice menu planning

    Published 1976
    Book


    Cover Image
  5. 5

    Making the most of fruit on foodservice menus

    Published 1977
    Book


    Cover Image
  6. 6

    Garnishes, relishes, and sauces for foo-service menu planning

    Published 1977
    Book


    Cover Image
  7. 7

    Supervision and management of quantity food preparation principles and procedures by Morgan, William J. 1924-

    Published 1981
    Book


    Cover Image
  8. 8

    Food preparation for hotels, restaurants, and cafeterias by Haines, Robert G.

    Published 1973
    Book


    Cover Image
  9. 9

    Elements of food production and baking by Vastrano, Joseph F.

    Published 1978
    Book


    Cover Image
  10. 10

    Food preparation for the professional by Mizer, David A.

    Published 1978
    Book


    Cover Image

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