Showing 51 - 60 results of 61 for search '"Cookery for institutions."', query time: 0.02s Refine Results
  1. 51

    Standards, principles and techniques in quantity food production by Kotschevar, Lendal Henry 1908-

    Published 1964
    Book

    Standards, principles and techniques in quantity food production
  2. 52

    Food for fifty by Fowler, Sina Faye

    Published 1961
    Book

    Food for fifty
  3. 53

    Food service in industry and institutions by Stokes, John Wesley 1897-

    Published 1960
    Book

    Food service in industry and institutions
  4. 54

    A handbook on quantity food management by Smith, E. Evelyn

    Published 1955
    Book

    A handbook on quantity food management
  5. 55

    Food service in institutions by West, Bessie Brooks

    Published 1955
    Book

    Food service in institutions
  6. 56

    Large quantity recipes

    Published 1951
    Book

    Large quantity recipes
  7. 57

    Quantity cookery menu planning and cooking for large numbers by Richards, Lenore

    Published 1951
    Book

    Quantity cookery menu planning and cooking for large numbers
  8. 58

    Chef's guide to quantity cookery by Breland, John Henry

    Published 1947
    Book

    Chef's guide to quantity cookery
  9. 59

    Food standards handbook for quantity cookery by Dahl, Joseph Oliver 1893-

    Published 1945
    Book

    Food standards handbook for quantity cookery
  10. 60

    Some aspects of management of college residence halls for women by Augustine, Grace Melvina

    Published 1935
    Book

    Some aspects of management of college residence halls for women

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