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|May 3, 1993

$155.82 online


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A sourcebook of 300 contemporary, healthful recipes and references that balances common sense with uncommon ideas. Includes nutrient breakdowns for all recipes, alternative instructions for microwave, food processors and other time-saving equipment as well as…

|December 15, 1988

$121.00 online


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Practical, scalable recipes designed to reliably feed a crowd Large Quantity Recipes , 4th Edition, offers food service kitchens a repository of reliable recipes designed specifically for larger-scale production. Over 1,000 recipes designed to serve 50 or more…

|March 3, 2008


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Fundamentals of Menu Planning, Third Edition presents a complete overview of key aspects of menu planning, including designing, writing, costing, marketing, and merchandising a menu. Reflecting the latest menu trends in the restaurant industry, the authors show…

|April 15, 1991


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With coverage of the management of a catering business and 201 expert recipes from The Culinary Institute of America, the new edition of this well-established book is an ideal basic text for students of catering.
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$109.77 online


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This fully documented guide helps readers grasp the essentials of planning and successfully managing three major types of catering operations: on-premise, off-premise, and mobile unit. The authors evaluate each type of operation according to operating needs,…

|January 22, 2002


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Professional Table Service spells out the rules and techniques of table service: pre-opening preparation, proper use of equipment, and the correct ways of serving and communicating with customers.

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The Book of Great Hors d'Oeuvre, Updated and Expanded Terence Janericco Now the last word on hors d'oeuvre has been fully revised, rewritten, and expanded to provide you with the most reliable source for menu selection, preparation, and presentation. The First…