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This cook book will prove of great value to all those concerned with large quantity cookery and menu planning. The author is well qualified to write on this subject through training and experience as director of the University of Washington Dining Halls. The book was written and the recipes tested under the sponsorship of the American Dietetic Association. The contents represent the work of a committee of experts on quantity food preparation and service as well as that of the author.
Recipes are well constructed and easy to follow. Exact measurements (given in both weight and volume), carefully written directions in correct order, yield with measurement of serving, and exact temperature for baking help to produce a standard product each time the recipe is used. Also, suggestions for storage or holding of the product should prove useful. This book certainly should find a place in every hospital kitchen.
Large Quantity Recipes. JAMA. 1951;147(10):995–996. doi:10.1001/jama.1951.03670270085039
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