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  1. 1
    School lunch recipes /
    Published 1943

    Book
  2. 2
    Garde manger : the art and craft of the cold kitchen /
    Published 2008

    This item is not available through BorrowDirect. Please contact your institution’s interlibrary loan office for further assistance.
    Book
  3. 3
    The professional chef
    Published 1962

    This item is not available through BorrowDirect. Please contact your institution’s interlibrary loan office for further assistance.
    Book
  4. 4
    A study of industrial food service practices with particular reference to the handling, cooking, and service of vegetables
    by Ahnert, Ruth Helen, 1914-
    Published 1946

    Thesis Book
  5. 5
    Food preparation /

    This item is not available through BorrowDirect. Please contact your institution’s interlibrary loan office for further assistance.
    Book
  6. 6
    Chef's and steward's handbook for quantity cookery profits,
    Published 1945

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    Book
  7. 7
    Community feeding in war time /
    Published 1941

    This item is not available through BorrowDirect. Please contact your institution’s interlibrary loan office for further assistance.
    Book
  8. 8
    Quantity cookery; menu planning and cooking for large numbers,
    by Richards, Lenore
    Published 1927

    Book
  9. 9
    Report and recommendations on nutrition policies, practices, and operating procedures of the State of California in feeding at residential facilities of the Department of Corrections, Youth Authority, Department of Education, Department of Mental Hygiene, Department of Veterans Affairs,
    Published 1951

    Book
  10. 10
    Libro de cocina de la Asociación de Señoras de Abogados; recetas proporcionadas por las socias
    Published 1968

    Book
  11. 11
    The Hittite dictionary project
    Published 1997

    This item is not available through BorrowDirect. Please contact your institution’s interlibrary loan office for further assistance.
    Book
  12. 12
    Modern cookery for teaching and the trade /
    by Philip, Thangam E
    Published 1988

    Book
  13. 13
    Quantity cookery; menu planning and cooking for large numbers,
    by Richards, Lenore
    Published 1932

    Book
  14. 14
    Child nutrition in camp and institution A study of food with respect to costs, nutritional value, educational value and administration in Cleveland camps and institutions,
    by Ball, Victoria (Kloss), Mrs
    Published 1938

    Book
  15. 15
    The Army food adviser
    Published 1977

    Government Document Book
  16. 16
    Church potluck favorites : food for fellowship...easy and delicious recipes for potlucks, covered-dish dinners, banquets and carry-ins
    Published 2021

    This item is not available through BorrowDirect. Please contact your institution’s interlibrary loan office for further assistance.
    Book
  17. 17
    The chef's compendium of professional recipes /
    by Fuller, John, 1916-2001
    Published 2011

    This item is not available through BorrowDirect. Please contact your institution’s interlibrary loan office for further assistance.
    Book
  18. 18
    Die Restaurationsküche : ein Universalkochbuch und Nachschlagewerk für Restaurationsküchen, Hotelrestaurants, Weinstuben, Frühstücksstuben und alle sonstigen Gaststätten : unter besonderer Berücksichtigung der Nationalgerichte und fremdländischen Specialitäten /
    Published 1931

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    Book
  19. 19
    Introduction to professional food service : written for the Culinary Institute of America /
    by Coffman, James P
    Published 1971

    This item is not available through BorrowDirect. Please contact your institution’s interlibrary loan office for further assistance.
    Book
  20. 20
    Economies in food : quantity recipes using evaporated milk /
    by McAuley, Mary Faith, 1875-
    Published 1935

    This item is not available through BorrowDirect. Please contact your institution’s interlibrary loan office for further assistance.
    Book
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