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100 to Dinner : Better Cooking for camps, clubs, resorts, schools, institutions, industrial plants, offices, and public dining rooms / Albert Vierin, Elspeth Middleton, Muriel Carter.

By: Contributor(s): Material type: TextTextSeries: HeritagePublisher: Toronto : University of Toronto Press, [1960]Copyright date: ©1960Description: 1 online resource (381 p.)Content type:
Media type:
Carrier type:
ISBN:
  • 9781487586058
Subject(s): DDC classification:
  • 641.57
LOC classification:
  • TX820 .M52 1960eb
Other classification:
  • online - DeGruyter
Online resources:
Contents:
Frontmatter -- Preface -- Contents -- Miscellaneous Information -- Beverages -- Cakes -- Cereals -- Cookies -- Desserts -- Dessert Sauces -- Eggs -- Fish -- Frying -- Meat -- Muffins -- Pies -- Poultry -- Rolls -- Salads -- Sandwiches -- Sauces (for Meat, Fish and Vegetables) -- Soups -- Supper Dishes -- Tea Biscuits -- Vegetables -- Index
Summary: This book contains quality recipes of proven merit. First issued in 1947, steady demand has caused it to be frequently reprinted, and it is now reissued in a new, much enlarged edition.Anyone who has the job of providing attrative, nourishing meals to large numbers of people, will find this book useful; it will be invaluable to those without long professional experience. Every recipe in the book is the product of prolonged testing, and the quantities specified for preparing servings of 100-125 portions may be relied on. In addition, the recipes are set out with great clarity, and directions are simple and easy to follow. Quantities for each ingredient are given by both weight and bulk measures. In addition to many wholly new recipes, the revised edition includes a number of alternative richer and more elaborate versions of popular recipes, thus widening the usefulness of the book. A new section on frozen foods has been included, along with suggestions for using other prepared foods developed in recent years. In designing the new edition, every effort has been made to make it even more easy to read than before, for example, bold type has been used for ingredients. The binding is durable cloth boards, which will open flat. Attractive line drawings at section openings introduce a touch of humour into the business of feeding a crowd.
Holdings
Item type Current library Call number URL Status Notes Barcode
eBook eBook Biblioteca "Angelicum" Pont. Univ. S.Tommaso d'Aquino Nuvola online online - DeGruyter (Browse shelf(Opens below)) Online access Not for loan (Accesso limitato) Accesso per gli utenti autorizzati / Access for authorized users (dgr)9781487586058

Frontmatter -- Preface -- Contents -- Miscellaneous Information -- Beverages -- Cakes -- Cereals -- Cookies -- Desserts -- Dessert Sauces -- Eggs -- Fish -- Frying -- Meat -- Muffins -- Pies -- Poultry -- Rolls -- Salads -- Sandwiches -- Sauces (for Meat, Fish and Vegetables) -- Soups -- Supper Dishes -- Tea Biscuits -- Vegetables -- Index

restricted access online access with authorization star

http://purl.org/coar/access_right/c_16ec

This book contains quality recipes of proven merit. First issued in 1947, steady demand has caused it to be frequently reprinted, and it is now reissued in a new, much enlarged edition.Anyone who has the job of providing attrative, nourishing meals to large numbers of people, will find this book useful; it will be invaluable to those without long professional experience. Every recipe in the book is the product of prolonged testing, and the quantities specified for preparing servings of 100-125 portions may be relied on. In addition, the recipes are set out with great clarity, and directions are simple and easy to follow. Quantities for each ingredient are given by both weight and bulk measures. In addition to many wholly new recipes, the revised edition includes a number of alternative richer and more elaborate versions of popular recipes, thus widening the usefulness of the book. A new section on frozen foods has been included, along with suggestions for using other prepared foods developed in recent years. In designing the new edition, every effort has been made to make it even more easy to read than before, for example, bold type has been used for ingredients. The binding is durable cloth boards, which will open flat. Attractive line drawings at section openings introduce a touch of humour into the business of feeding a crowd.

Mode of access: Internet via World Wide Web.

In English.

Description based on online resource; title from PDF title page (publisher's Web site, viewed 02. Jun 2024)