Quantity Cookery: Menu Planning and Cooking for Large Numbers by Richards and Treat
Read now or download (free!)
| Choose how to read this book | Url | Size | ||||
|---|---|---|---|---|---|---|
| Read online (web) | https://www.gutenberg.org/ebooks/38615.html.images | 560 kB | ||||
| EPUB3 (E-readers incl. Send-to-Kindle) | https://www.gutenberg.org/ebooks/38615.epub3.images | 201 kB | ||||
| EPUB (older E-readers) | https://www.gutenberg.org/ebooks/38615.epub.images | 206 kB | ||||
| EPUB (no images, older E-readers) | https://www.gutenberg.org/ebooks/38615.epub.noimages | 158 kB | ||||
| Kindle | https://www.gutenberg.org/ebooks/38615.kf8.images | 637 kB | ||||
| older Kindles | https://www.gutenberg.org/ebooks/38615.kindle.images | 664 kB | ||||
| Plain Text UTF-8 | https://www.gutenberg.org/ebooks/38615.txt.utf-8 | 464 kB | ||||
| Download HTML (zip) | https://www.gutenberg.org/cache/epub/38615/pg38615-h.zip | 189 kB | ||||
| There may be more files related to this item. | ||||||
Similar Books
About this eBook
| Author | Richards, Lenore |
|---|---|
| Author | Treat, Nola |
| LoC No. | 22009172 |
| Title | Quantity Cookery: Menu Planning and Cooking for Large Numbers |
| Note | Reading ease score: 74.9 (7th grade). Fairly easy to read. |
| Credits |
Produced by Jason Isbell, David Clarke and the Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images produced by Core Historical Literature in Agriculture (CHLA), Cornell University) |
| Summary | "Quantity Cookery: Menu Planning and Cooking for Large Numbers" by Lenore Richards and Nola Treat is a comprehensive guide on food preparation and menu planning designed for institutions serving large groups, written in the early 20th century. This work primarily aims to assist food managers in institutions such as schools, hospitals, and cafeterias, focusing on the principles of creating well-balanced and appealing menus suitable for various clientele. The opening of the book conveys the necessity of careful menu planning, stressing that successful institutional dining hinges not just on quality ingredients and skilled cooks, but also on an informed and thoughtful approach to menu design. The authors introduce fundamental principles that should guide managers in their decision-making, including understanding the specific needs of the institution’s patrons, adhering to dietary guidelines, ensuring variety, and considering the significance of seasonal foods. It highlights the impact of economic conditions and patron demographics on meal preparation, setting the stage for more detailed strategies and examples that follow in the subsequent chapters. (This is an automatically generated summary.) |
| Language | English |
| LoC Class | TX: Technology: Home economics |
| Subject | Menus |
| Subject | Quantity cooking |
| Subject | Caterers and catering |
| Category | Text |
| EBook-No. | 38615 |
| Release Date | Jan 18, 2012 |
| Most Recently Updated | Jan 8, 2021 |
| Copyright Status | Public domain in the USA. |
| Downloads | 102 downloads in the last 30 days. |
| Project Gutenberg eBooks are always free! | |
