Large Quantity Recipes
Margaret E. (Emeritus, University of Washington) Terrell
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The Professional Chef, Study Guide
The Culinary Institute of America (CIA)
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The Gastronomic Regenerator : A Simplified and Entirely New System of Cookery, with Nearly Two Thousand Practical Receipts Suited to the Income of All Classes
Alexis Soyer
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A Guide to Modern Cookery
Auguste Escoffier
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Cooking for Fifty : The Complete Reference and Cookbook
Chet Holden
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Senn's War Time Cooking Guide
Charles Herman Senn
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Lebensmitteltechnologie : Biotechnologische, Chemische, Mechanische Und Thermische Verfahren Der Lebensmittelverarbeitung
Rudolf Heiss
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Verpackung Von Lebensmitteln : Lebensmitteltechnologische, Verpackungstechnische Und Mikrobiologische Grundlagen
Norbert S Buchner
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