Food Preparation for Hotels, Restaurants and Cafeterias Hardcover
USD 14.00 USD
A vintage food service and institutional cooking textbook covering kitchen safety, sanitation, cooking methods, breakfast preparation, soups, stocks, vegetables, meats, poultry, seafood, breads, cakes, desserts, menu making, glossary, bibliography, and index. This is a solid vintage reference for collectors of old culinary textbooks, restaurant training manuals, institutional cooking books, food service education, and commercial kitchen history.
Specifications
| Publication Year | 1973 |
| Unit Type | Unit |
| Level | Beginner |
| Country Of Origin | United States |
| ISBN | 9780826944221 |
| Type | Textbook |
| Format | Hardcover |
| Language | English |
| Subject Area | Cooking |
| Author | R. G. Haines |
| Subject | Methods / Quantity |
| Number Of Pages | 678 Pages |
This textbook has a companion workbook that pairs nicely with it.
