Description

Book Synopsis
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 prep

100 to Dinner

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    RRP £19.99 – you save £2.00 (10%)

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    A Paperback / softback by Elspeth Middleton, Muriel Ransom Carter, Albert Vierin

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      Publisher: University of Toronto Press
      Publication Date: 15/12/1960
      ISBN13: 9781487587048, 978-1487587048
      ISBN10: 148758704X
      Also in:
      General cookery and recipes

      Description

      Book Synopsis
      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 prep

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