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  1. 1
    Institution recipes for use in schools, colleges, hospitals and other institutions,
    by Smedley, Emma
    Published 1912

    This item is not available through BorrowDirect. Please contact your institution’s interlibrary loan office for further assistance.
    Book
  2. 2
    Big food : amazing ways to cook, store, freeze, and serve everything you buy in bulk /
    by Altman, Elissa
    Published 2005

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    Book
  3. 3
    Ships of the Great Lakes cookbook : discover their culinary legends /
    by McKenna, P. K
    Published 2001

    Book
  4. 4
    Yankee maindish church supper cookbook
    Published 1980

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    Book
  5. 5
    "Hostess recipes for fifty" /

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    Book
  6. 6
    Hotel meat cooking : comprising hotel and restaurant fish and oyster cooking, how to cut meats, and soups, entrees, and bills of fare /
    by Whitehead, Jessup
    Published 1901

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    Book
  7. 7
    Quantity serving recipes illustrating the profit building use of Knox sparkling gelatine
    Published 1937

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    Book
  8. 8
    The professional chef's techniques of healthy cooking /
    Published 2000

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    Book
  9. 9
    Cooking for small groups /
    Published 1972

    This item is not available through BorrowDirect. Please contact your institution’s interlibrary loan office for further assistance.
    Government Document Book
  10. 10
    American regional cooking for 8 or 50 /

    Book
  11. 11
    Breakfast & brunch dishes for foodservice menu planning /
    Published 1975

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    Book
  12. 12
    Food for 50 /
    Published 1971

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    Book
  13. 13
    The culinary olympics cookbook : US team recipes from the International Culinary Olympics /

    Book
  14. 14
    The professional chef
    Published 1974

    Book
  15. 15
    The new professional chef /
    Published 1996

    Book
  16. 16
    Healthy and delicious : 400 professional recipes /
    by Kapoor, Sandra
    Published 1996

    This item is not available through BorrowDirect. Please contact your institution’s interlibrary loan office for further assistance.
    Book
  17. 17
    The modern pastry chef's guide to professional baking

    Book
  18. 18
    Recipes at moderate cost for school, institution and commercial food service /
    by Hart, Constance C
    Published 1938

    Book
  19. 19
    Hostess recipes for fifty /
    by Logan, Martha
    Published 1954

    This item is not available through BorrowDirect. Please contact your institution’s interlibrary loan office for further assistance.
    Book
  20. 20
    65 quality menus for quantity service /

    Book
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