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Large Quantity Recipes,4th edition

Terrell, Margaret E.;Headlund, Dorothea B.

9 ratings by Goodreads
ISBN 10: 0442204868 / ISBN 13: 9780442204860
Published by Florence, Kentucky, U.S.A.: Van Nostrand Reinhold, 1989
Condition: Near Fine Hardcover
From Bingo Books 2 (Vancouver, WA, U.S.A.)

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4th edition,hardback book and dust jacket in near fine condition. Bookseller Inventory # 145799

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Bibliographic Details

Title: Large Quantity Recipes,4th edition

Publisher: Florence, Kentucky, U.S.A.: Van Nostrand Reinhold

Publication Date: 1989

Binding: Hardcover

Book Condition: Near Fine

Dust Jacket Condition: Near Fine

Edition: 4th Edition

About this title

Synopsis:

The fourth edition of "Large Quantity Recipes" extends to new areas of business, including inplant foodservice, nursing and retirement homes, church and school foodservice operations, and commercial restaurants. So whether you're a supervisor of multiple units with a limited amount of time...a new employee struggling with production and service requirements in a large quanity kitchen...an accountant calculating menu costs...or a student preparing for foodservice systems management, "Large Quantity Recipes" will serve as the cornerstone of your entire operation.

From the Inside Flap:

Large Quantity Recipes Fourth Edition Terrell · Headlund Quality is just as important as quantity to a successful and thriving foodservice operation. This revised edition of your most reliable working recipe file offers over 1,000 quality consumer- and kitchen-tested recipes that will save time and food costs while satisfying even the most demanding customers. Stated clearly and simply, the recipe procedures enable you to work quickly and economically. Among the new recipes:

  • famous Persian butterscotch pie
  • delicious blueberry corn muffins
  • tasty cranberry coffee cake
  • fabulous four grain bread
  • luscious lemon bars
  • delightful chocolate crinkle cookies
In addition, you’ll find classic recipes for everything from beverages, breads, and entrees to cookies, puddings, and pastries. The tables of cooking temperatures, weights, volumes, and substitute ingredients will help to make your operation run smoothly and build a satisfied and loyal clientele. The fourth edition of Large Quantity Recipes extends to new areas of business, including inplant foodservice, nursing and retirement homes, church and school foodservice operations, and commercial restaurants. So whether you’re a supervisor of multiple units with a limited amount of time...a new employee struggling with production and service requirements in a large quantity kitchen...an accountant calculating menu costs...or a student preparing for foodservice systems management, Large Quantity Recipes will serve as the cornerstone of your entire operation.

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Sam Briggs dba Bingo Books 2
13016 NE 37th Court
Vancouver, WA 98686
bingobooks2@aol.com
503-231-4091


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