Quantity
The professional chef
Culinary Institute of America.
Mistress by Agreement
Helen Brooks
Food Production Operations
Parvinder S. Bali
New Professional Chef
Culinary Institute of America.
Construction Quantity Surveying
Donald Towey
Professional cooking
Wayne Gisslen
Elements of quantity surveying
Arthur James Willis
Quantity Surveyor's Pocket Book
Duncan Cartlidge
Techniques of healthy cooking
Culinary Institute of America.
Food service in institutions
Bessie Brooks West
Quantity Surveying Practice
Ivor H. Seeley
Chef's book of formulas, yields, and sizes
Arno Schmidt
Quantity Food Production Operations And Indian Cuisine
Parvinder S. Bali
Willis's Elements of Quantity Surveying
Sandra Lee
Not your mother's make-ahead and freeze cookbook
Jessica Fisher
Quantity surveying.
New South Wales. Division of Vocational Guidance Services.
Institution recipes
Emma Smedley
Garde manger
Culinary Institute of America.
The professional chef's book of buffets
George K. Waldner
Practical cookery
Victor Ceserani
Practical professional cookery
H. L. Cracknell
The American pastry cook
Jessup Whitehead
Garde Manger
Culinary Institute of America.
Baking & pastry
Johnson & Wales University. College of Culinary Arts. Educational Task Force
Good housekeeping
Susan Westmoreland
Batch Lady
Suzanne Mulholland
Army Recipes
United States Department of War
Standard recipes for fifty
Australia. Dept. of Labor and Immigration.
Professional cooking
Wayne Gisslen
Cooking for a Crowd
Susan Wyler
The complete book of cooking equipment
Jule Wilkinson
The chef's compendium of professional recipes
Fuller, John
Food for fifty
Sina Faye Fowler
Estimator's Pocket Book
Duncan Cartlidge
Cooking for profit
Jessup Whitehead
Monetary theory and the trade cycle.
Friedrich A. von Hayek
Baking and pastry formulas
Johnson & Wales University. College of Culinary Arts. Educational Task Force
Quantity Surveying Practice (Macmillan Building and Surveying Series)
Ivor H. Seeley
Advanced professional cooking
Wayne Gisslen
Hotel meat cooking
Jessup Whitehead
