Cooking meat in quantity
Subtitle: a handbook on practical meat cookery designed for use in restaurants, hotels, cafeterias, lunch rooms, hospitals, clubs, dining halls and other institutions where meat is cooked for quantity service.
Contributors: National Live Stock and Meat Board. Department of Home Economics.
Edition: 2nd ed.
Publisher: National Live Stock and Meat Board, Department of Home Economics
Published: 1946
Place of publication: Chicago, Ill
Language: eng