Quantity Cookery: Menu Planning and Cooking for Large Numbers

Format:

Book

Author/Creator:

Richards, Lenore

Contributor:

Treat, Nola

Language:

English

Physical Description:

1 online resource : multiple file formats

Place of Publication:

Salt Lake City, UT : Project Gutenberg,

Summary:

"Quantity Cookery: Menu Planning and Cooking for Large Numbers" by Lenore Richards and Nola Treat is a comprehensive guide on food preparation and menu planning designed for institutions serving large groups, written in the early 20th century. This work primarily aims to assist food managers in institutions such as schools, hospitals, and cafeterias, focusing on the principles of creating well-balanced and appealing menus suitable for various clientele. The opening of the book conveys the necessity of careful menu planning, stressing that successful institutional dining hinges not just on quality ingredients and skilled cooks, but also on an informed and thoughtful approach to menu design. The authors introduce fundamental principles that should guide managers in their decision-making, including understanding the specific needs of the institution's patrons, adhering to dietary guidelines, ensuring variety, and considering the significance of seasonal foods. It highlights the impact of economic conditions and patron demographics on meal preparation, setting the stage for more detailed strategies and examples that follow in the subsequent chapters. (This is an automatically generated summary.)

Credits:

Produced by Jason Isbell, David Clarke and the Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images produced by Core Historical Literature in Agriculture (CHLA), Cornell University)

Notes:

Reading ease score: 74.9 (7th grade). Fairly easy to read.

Release date is 2012-01-18