Food for fifty / Mary Molt.
Material type:
TextPublisher: Upper Saddle River, NJ : Pearson Prentice Hall, [2006]Copyright date: ©2006Edition: Twelfth editionDescription: xix, 922 pages : illustrations ; 29 cm + 1 volume (1) + 1 computer disc (12 cm)Content type: - text
- text
- computer dataset
- unmediated
- unmediated
- computer
- volume
- computer disc
- 0131138715
- 9780131138711
- Food for 50
- 641.57 22
- TX820 .M57 2005
Contents:
Pt. 1. Food Preparation Information -- Pt. 2. Recipes -- Pt. 3. Planning the Menu and Special Events -- App. A. Suggested Menu Items -- App. B. Use of Herbs and Spices in Cooking -- App. C. Potentially Hazardous Foods -- Glossary of Menu and Cooking Terms -- Index -- About the Author.
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
| Book | City Campus City Campus Main Collection | 641.57 MOL (Browse shelf(Opens below)) | 1 | Available | A400863B |
Browsing City Campus shelves, Shelving location: City Campus Main Collection Close shelf browser (Hides shelf browser)
| 641.57 GIE Modern batch cookery / | 641.57 GIS Study guide to accompany Professional cooking / | 641.57 GIS Professional cooking / | 641.57 MOL Food for fifty / | 641.57 NEW The new professional chef / | 641.57 PRO The professional chef's techniques of healthy cooking / | 641.57 PRO The professional chef / |
Includes index.
Accompanied by: 1 volume ; 1 computer disc (CD-ROM)
Pt. 1. Food Preparation Information -- Pt. 2. Recipes -- Pt. 3. Planning the Menu and Special Events -- App. A. Suggested Menu Items -- App. B. Use of Herbs and Spices in Cooking -- App. C. Potentially Hazardous Foods -- Glossary of Menu and Cooking Terms -- Index -- About the Author.
System requirements: Windows 95 or higher.
Machine converted from AACR2 source record.
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