QUANTITY COOKERY by

QUANTITY COOKERY

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KIRKUS REVIEW

This is the fourth edition of a long-lived standard first published in 1922, completely revised, with a chapter on new trends: dry mixes, dehydration, automated kitchens, fabricated foods. The authors are the owners of the Richards Treat Cafeteria and Food Shop in Minneapolis.

Pub Date: Jan. 12th, 1966
Publisher: Little, Brown