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1 to 12 of 14 records

Total number of records: 14

Count of Subject

Subject	Count
quantity cooking	14
caterers and catering	4
menus	3
cooking for military personnel	2
canteens (war-time, emergency, etc.)	1
cold dishes (cooking)	1
food handling	1
food service	1
metric system	1

Top 10: People and organisations

People and organisations	Count
Fowler, Sina Faye	2
Kaiser, Clifford Allen	2
Cetre, F O	1
Croft, J H	1
Fuller, John (1916-)	1
Hagenbach, W B	1
Hovey, Helen Stone	1
Jackson, Elizabeth	1
Kotschevar, Lendal H (1908-2007)	1
Renold, Edward	1

Count of Latest date

Latest date	Count
Up to 1999	13
Up to latest	1

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Standards, principles, and techniques in quantity food production

Kotschevar, Lendal H (1908-2007)

[1973]

Previous ed.: Berkeley : McCutchan, 1966.

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The chef's compendium of professional recipes

Fuller, John (1916-); Renold, Edward

1963

Includes index.

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Catering for schools and British Restaurants in emergency cooking depôts

Hagenbach, W B

1944

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Making money in your kitchen; over 1600 products that women can make

Hovey, Helen Stone

1953

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Group feeding

Kaiser, Clifford Allen

1940

Rubber-stamp of Mitre Press, London, on title-page.

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Group feeding

Kaiser, Clifford Allen

1946

Previous ed. 1940.

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Quantity cookery; menu planning and cookery for large numbers

Richards, Lenore; Treat, Nola

1922

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Catering cook book

Thomson, Elizabeth Sinclair

1969

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Practical larder work

Cêtre, F O

1954

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Going metric in catering

Croft, J H

[1969]

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Food for fifty

Fowler, Sina Faye

[1961]

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The caterer's manual

Jackson, Elizabeth

[1948]