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Title: Food for Fifty by Mary, Phd Molt, Grace Severance Food for Fifty Shugart, Mary K. Molt ISBN: 0-13-382839-5 Publisher: Prentice Hall Pub. Date: 18 October, 1996 Format: Hardcover Volumes: 1 List Price(USD): $80.00 |
Average Customer Rating: 4.67 (6 reviews)
Rating: 5
Summary: A vital MUST HAVE handbook for professionals!
Comment: Whether one is cooking in a restaurant or a school kitchen, this is the most valuable handbook. You'll want it at ready reference. I know, because never a week went by that I didn't consult it while running my bakery/deli in the Oregon Cascades.
I must confess that I didn't tell customers my recipe source. I preferred they think me a genius or as having come from a family steeped in cooking history. They knew I was no genius (hell, they knew I wasn't even very smart) but they did like the foods we provided. And, when I decided to produce a new, tasty meat pie, it was this book that I consulted to improve upon my concept.
Choose not to buy this book and you probably are never going to know what you don't know. Choose not to consult it while it sets on your shelf will probably endanger your relationship with your harshest critics.
Rating: 5
Summary: A Must-Have!
Comment: I discovered this book several years ago while working as a hall director for a cooperative living residence hall. The college women who lived there cooked for their fifty housemates.
Molt's book was a godsend for us; the instructions were basic, easily understood, and useful.
The best aspect of Food for Fifty is the fact that, recipes aside, the book gives excellent tables and instructions for cooking times/weights/quantities beyond the recipes it lists. In other words, it is quite useful when adapting one's own recipes to meals for 50 or 100 people.
I have since used Food for Fifty in another food service job, where it was equally useful and well-received. I highly recommend it to anyone, whether you're doing institutional meals, church meals, or simply work with large food quantities on a regular basis. It's worth it!
Rating: 3
Summary: Small variety and non-healty recipies make this book a pass
Comment: Unfortuately, this book has a limited number of fish and chicken recipies and the ones it does have, aren't very healthful. It does have more of a selection for meat recipies. I returned the book.
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Title: Large Quantity Recipes, Fourth Edition by Margaret E. Terrell, Dorothea B. Headlund ISBN: 0471288543 Publisher: John Wiley & Sons Pub. Date: 01 December, 1988 List Price(USD): $75.00 |
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Title: Chef's Book of Formulas, Yields, and Sizes by Arno Schmidt ISBN: 0471227161 Publisher: John Wiley & Sons Pub. Date: 07 March, 2003 List Price(USD): $60.00 |
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Title: Secrets from a Caterer's Kitchen by Nicole Aloni ISBN: 1557883521 Publisher: H.P. Books Pub. Date: 06 February, 2001 List Price(USD): $18.95 |
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Title: Foodservice Organizations: A Managerial and Systems Approach, Fifth Edition by Marian C. Spears, Mary Gregoire, Marian Spears ISBN: 0130486892 Publisher: Prentice Hall Pub. Date: 21 July, 2003 List Price(USD): $80.00 |
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Title: Moosewood Restaurant Cooks for a Crowd : Recipes with a Vegetarian Emphasis for 24 or More by The Moosewood Collective ISBN: 0471120170 Publisher: John Wiley & Sons Pub. Date: 15 March, 1996 List Price(USD): $34.95 |
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