2000 useful facts about food
Subtitle: labor, time and money-saving hints, advice and suggestions
By: edited by Ruth Berolzheimer ; associate editors, Edna L. Gaul ... [et al.] ; Culinary Arts Institute
Contributors: Culinary Arts Institute
Series: The encyclopedia of cooking -- no. 23; Encyclopedia of cooking -- 23.
Publisher: Consolidated Book Publishers
Published: 1952
Place of publication: Chicago, Ill
Language: eng
Number of pages: 48
Subjects: Food; Cooking
Other titles: Two thousand useful facts about food
Notes: "Tables of equivalents, definitions, varieties of foods, care of foods, good nutrition requirements, purchasing guides, equipment and its care, time, temperature and tests."