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"This edition of Quantity Cookery is designed to assist managers of food departments in restaurants, hotels, clubs, churches, schools, colleges, hospitals and other institutions. It is also planned as a text for teachers of quantity cookery. The purpose has been to apply the established principles of cookery to quantity food production: to give such detailed instructions as to make good cooking easy to accomplish; to standardize the size of servings in amounts acceptable to the eating public; and to offer those recipes which were found popular in the Richards Treat Cafeteria. Quantity Cookery, with its discussion of the considerations necessary in menu planning; the need for proper buying; and accurate recipes, stressing the use of scales for both exactness and speed, should be of assistance in achieving the goal of quality food. This revision introduces for the first time a discussion of the present and future trends in the food industry as well as the problems which arise when using convenience foods ready foods. There is a stimulating discussion of flavors and flavor additives which should do much to bring quality and individuality." --
Accompanied by one CD-ROM in pocket inside back pocket.
The first cookery book for those who could not afford a cook - the so called working classes. First edited in 1852, this book is both: A rich source for traditional recipes and a picture of a changing society in the early 19th century.