Cooking for Fifty: the Complete Reference and Cookbook
The Complete Reference and Cookbook, Reference: Cooking Methods, Equivalents, Ingredients, and Equipment, Food Quantities, The Language of Food, Foodservice Planning, Part Two: Recipes, Soups, Salads and Salad Dressings, Seafood, Meats, Poultry, Pasta and Noodles, Potatoes and Grains, Vegetables and Legumes, Desserts, Breakfast and Brunch
