Recipes and Menus for Fifty (Classic Reprint)

Frances Lowe Smith

ISBN 10: 1330074610 / ISBN 13: 9781330074619

Published by Forgotten Books, 2018

About this Item

Print on Demand. This book is a compendium of 150 tried and tested recipes for everyday situations, devised by the author during her eleven years of experience teaching at the School of Domestic Science. Drawing from personal experience and a range of culinary sources, the recipes are ideal for those who seek varied and dependably delicious meals intended for small groups or institutions. Divided into thirteen chapters, the book covers everything from beverages, soups, and sauces to salads, puddings, and cakes, enabling readers to plan every course of their meals with ease. Each recipe offers specific and complete instructions, ensuring successful culinary outcomes even for those new to cooking. Through this book, the author shares her expertise and passion for cooking, providing readers with the resources and inspiration to create memorable meals for any occasion. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book.

Seller Inventory # 9781330074619_0

Bibliographic Details

• Title: Recipes and Menus for Fifty (Classic Reprint)
• Publisher: Forgotten Books
• Publication Date: 2018
• Language: English
• ISBN 10: 1330074610
• ISBN 13: 9781330074619
• Binding: Paperback
• Condition: New
• Book Type: print-on-demand item
• Seller catalogs:
  • Cooking

About this title

Synopsis

Feeding a crowd? This practical guide serves fifty with tested recipes and menus.

This cookbook gives large‑scale cooks a reliable collection of recipes, menus, and techniques. It covers roasts, beef and poultry, stews, and a variety of sides, with clear directions and time cues to manage big quantities. The book also includes ready‑to‑use menus for different seasons and a section on using leftovers efficiently, making it a practical resource for kitchen crews and event planning.

• Step‑by‑step cooking for feeding fifty, including roasting, braising, and stewing
• Menus and lesson‑style guidance for planning meals across spring and summer
• Techniques for handling large batches, with notes on equipment and timing
• Leftover ideas and adaptable dishes to minimize waste

Ideal for cooks preparing meals for clubs, institutions, or large gatherings, and for anyone organizing events that require feeding many people efficiently.