Subject: Quantity cookery

Sub-subjects

Books under this subject

• The Professional Chef, Seventh Edition by Culinary Institute of America (310 copies)
• Rachael Ray 2, 4, 6, 8: Great Meals for Couples or Crowds by Rachael Ray (150 copies)
• The New Professional Chef (TM) by Culinary Institute of America (142 copies)
• Professional Cooking by Wayne Gisslen (111 copies)
• The Professional Chef's Techniques of Healthy Cooking,… by Culinary Institute of America (63 copies)
• Garde Manger, The Art and Craft of the Cold Kitchen by The Culinary Institute of America (56 copies)
• Moosewood Restaurant Cooks for a Crowd: Recipes With a… by The Moosewood Collective (41 copies)
• The professional chef's art of garde manger by Frederic H. Sonnenschmidt (22 copies)
• The Church Potluck Supper Cookbook: Over 500 Hearty,… by Elaine Robinson (20 copies)
• Cooking for a Crowd by Susan Wyler (19 copies)
• Food for fifty by Sina Faye Fowler (17 copies)
• Yankee Church Supper Cookbook by Silitch (16 copies)
• The Complete Caterer by Elizabeth Lawrence (15 copies)
• Food for Fifty (11th Edition) by Mary Molt (15 copies)
• Entertaining Light: Healthy Company Menus With Great Style by Martha Rose Shulman (12 copies)
• The Professional Garde Manger: A Guide to the Art of the… by David Paul Larousse (11 copies)
• Fearless Cooking for Crowds by Michele evans (10 copies)
• Cooking Essentials for the New Professional Chef by The Food and Beverage Institute (10 copies)
• Big Food: Amazing ways to cook, store, freeze, and serve… by Elissa Altman (8 copies)
• A treatise on food and diet : with observations on the… by Jonathan Pereira (7 copies)
• Advanced professional cooking by Wayne Gisslen (6 copies)
• Quantity cookery; menu planning and cooking for large… by Lenore Richards (5 copies)
• Food preparation for the professional by David A. Mizer (5 copies)
• Quantity cooking : tested recipes for twenty or more by Darrell Miles (4 copies)
• Successful Catering by Bernard Splaver (4 copies)
• The church and club woman's companion by Ann Seranne (4 copies)
• Vegan in Volume: Vegan Quantity Recipes for Every Occasion by Nancy Berkoff (4 copies)
• Wenzel's menu maker by G. L. Wenzel (3 copies)
• Cooking for a crowd by Annette Laslett Ross (3 copies)
• The Professional Chef's Book Of Buffets by George K. and Klaus Mitterhauser Waldner (3 copies)
• The professional chef by Le Roi A. Folsom (3 copies)
• Yankee magazine's church suppers & potluck dinners cookbook by Yankee Magazine (3 copies)
• The Professional Caterer Series: Meat and Game,Sauces and… by Denis Ruffel (3 copies)
• Standards, principles, and techniques in quantity food… by Lendal Henry Kotschevar (2 copies)
• The Findhorn cookbook: An approach to cooking with… by Barbara Friedlander Meyer (2 copies)
• Feasts: Menus for Home-Cooked Celebrations by Leslie Newman (2 copies)
• Culinary Olympics cookbook : U.S. Team recipes from the… by Ferdinand E. Metz (2 copies)
• Hurricane Kitchen : How to Cook Healthy, Whole Foods for… by Rick Perry (2 copies)
• Food preparation for the professional (1 copies)
• Food for fifty by Bessie Brooks West (1 copies)
• New currents in American cuisine : cooking with Team USA by Keith Keogh (1 copies)
• Serving foods for profit a course of training (1 copies)
• What can I bring? by Yvonne G. Baker (1 copies)
• The minute chef; especially adapted for restaurants, tea… by Arthur T. R. ] Horton (1 copies)
• Professional cooking and baking by Mary Frey Ray (1 copies)