Quantity cooking

Here are entered general works solely on the preparation of food in large quantities. Works on the preparation, delivery, and serving of ready-to-eat foods in large quantities outside of the home are entered under Food service.

See also what's at your library, or elsewhere.

• Cooking

• Food service

• Quantity cooking -- Standards
• Quantity cooking -- Study and teaching

• Cooking for large numbers
• Quantity cookery

• Directions for Cooking by Troops, in Camp and Hospital, Prepared for the Army of Virginia, and Published by Order of the Surgeon General; With Essays on "Taking Food", and "What Food" (Richmond: J. W. Randolph, 1861), contrib. by Florence Nightingale (page images at HathiTrust)
• Book of recipes / compiled by Genesee Chapter, Daughters of the American Revolution. (Flint, Mich. : Smith Print Co., 1922) (page images at HathiTrust)
• Commissaryman 3 & 2. (Washington, U.S. Govt. Print. Off., 1958), by United States Bureau of Naval Personnel (page images at HathiTrust)
• Manual for cooks in the Indian Service. (Washington, U. S. Govt. Print. Off., 1936), by United States Bureau of Indian Affairs (page images at HathiTrust)
• Recipes for institutions, collected and ed. by the Chicago dietetic association, inc., in the interest of better food for the institution (New York, The Macmillan company, 1922), by inc Chicago Dietetic Association (page images at HathiTrust; US access only)
• Quantity cooking. ([Albany] University of the State of New York, State Education Dept., Bureau of Vocational Curriculum Development and Industrial Teacher Training, [1951]), by Sidney Aptekar (page images at HathiTrust)
• Quantity cooking; soups, salads [and] sandwiches. [By Sidney Aptekar, in cooperation with Jacob Simonson.] ([Albany] University of the State of New York, State Education Dept., Bureau of Vocational Curriculum Development and Industrial Teacher Training, [1953]), by Sidney Aptekar (page images at HathiTrust)
• Hearty dishes for one hundred : suitable for hotels, boarding houses, institutions / United States Food Administration. (Washington : Government Printing Office, 1918) (page images at HathiTrust)
• Ship's cook and baker / by Otto Krey. (New York : Cornell Maritime Press, 1944), by Otto Krey (page images at HathiTrust)
• Suggestions on feeding in a disaster. (Washington, D. C., The American national Red cross, [1942]), by American National Red Cross (page images at HathiTrust)
• Cafeteria recipes, arranged in three proportions, for use in cafeterias, tea rooms, schools and institutions, by Mabel E. Schadt, B.S. (New York, The Womans press, 1925), by Mabel E. Schadt (page images at HathiTrust)
• Camp nutrition; a study of camp food with respect to costs, nutritional value, educational value, and administration in thirteen Cleveland camps, by Victoria Kloss Ball. ([Cleveland] The Welfare Federation of Cleveland and the Cleveland Camp Council, 1936), by Victoria Kloss Ball (page images at HathiTrust)
• 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 Victoria Kloss Ball ... ([Cleveland] The Welfare federation of Cleveland and the Cleveland camp council, 1938), by Victoria Ball (page images at HathiTrust)
• Recipes and menus for schools and camps with culinary data-- (Chicago : John Sexton & Co., [c1958]) (page images at HathiTrust)
• The food program in children's institutions, a handbook. (Springfield, 1955), by Illinois. Dept. of Public Welfare. Child Welfare Services (page images at HathiTrust)
• Manual for school and institutional lunchrooms. (Cleveland, [1946]), by Ohio Dietetic Association (page images at HathiTrust)
• Recipes for quantity service / U.S. Department of Agriculture. (Washington, D.C. : U.S. Department of Agriculture : U.S.G.P.O.) (page images at HathiTrust)
• School lunch recipes for 25 and 50. (Washington, D.C. : Bureau of Human Nutrition and Home Economics, 1949) (page images at HathiTrust)
• Recipes & menus for restaurant profits / by Alice Easton. (Stamford, Conn. : Dahls, [1947?]), by Alice Easton (page images at HathiTrust)
• Dare to excel in cooking / by Darrell Miles and William Bigley ; illustrations by Navy-Marine Corps Recipe Service aboard USS Semmes (DDG-18). (Washington : For sale by the Supt. of Docs., U.S. Govt. Print. Office, 1975), by Darrell Miles (page images at HathiTrust)
• Cook book / Ebell Society of the Santa Ana Valley. (Santa Ana, Calif. : A.G. Flagg Print. and Bookbinding, 1926) (page images at HathiTrust)
• Superior cook book / compiled by members of the Lamanda Park Woman's Club. (Pasadena, Calif. : [The Club], 1927) (page images at HathiTrust)
• Ladies Aid cook book / compiled by the Ladies' Aid Society of First Methodist Episcopal Church, San Pedro, California. ([San Pedro, Calif. : The Church], 1929) (page images at HathiTrust)
• School lunch recipes / prepared by Bureau of Human Nutrition and Home Economics, Agricultural Research Administration. (Washington, D.C. : The Bureau, 1943) (page images at HathiTrust)
• Cooking for small groups / [prepared by Consumer and Food Economics Institute, Agricultural Research Service]. (Washington, D.C. : U.S. Dept. of Agriculture, 1974) (page images at HathiTrust)
• Small quantity cooking : food service specialist. ([Washington, D.C.? : Dept. of the Army], 1985) (page images at HathiTrust)
• Foodservice operations. (Washington : Naval Supply Systems Command, 1979), by United States. Naval Supply Systems Command (page images at HathiTrust)
• The minute chef; especially adapted for restaurants, tea rooms and luncheonettes. (Brooklyn, N. Y., Chef's guide publishing corporation, [c1931]), by Arthur T R ] Horton (page images at HathiTrust)
• Quantity cooking; luncheon dishes. ([Albany, 1952]), by New York (State) Bureau of Vocational Curriculum Development and Industrial Teacher Training (page images at HathiTrust)
• Low cost-quantity recipes. The American dietetic association; report of Committee on preparation of low-cost quantity recipes, Administrative section. ([Chicago], 1934), by American Dietetic Association (page images at HathiTrust)
• Quantity recipes : from Meals for many / Marion A. Wood, Katharine W. Harris. (Ithaca : New York State College of Home Economics, Cornell University, [195-]), by Marion Aurelia Wood (page images at HathiTrust)
• The master menu food purchasing guide. (Chicago, American Hospital Association, c1953), by Margaret Gillam (page images at HathiTrust)
• Institution recipes, standardized large quantities for use in cafeterias, schools, colleges, hospitals and other institutions, by Emma Smedley. (Media, Pa., E. Smedley, [c1929]), by Emma Smedley (page images at HathiTrust)
• Large quantity recipes [by] Margaret E. Terrell. Selected and tested under the sponsorship of the American Dietetic Association. Cartoons by Jean McConnell. (Philadelphia, Lippincott, [c1951]), by American Dietetic Association. Food Administration Section (page images at HathiTrust)
• Food and nutrition manual for institutions. (Cleveland, Welfare Federation of Cleveland, [c1950]), by Margaret M. Walsh (page images at HathiTrust)
• A handbook on quantity food management. (Minneaplis, Minn., Burgess Pub. Co., c1955), by E. Evelyn Smith (page images at HathiTrust)
• Cafeteria recipes, for use in cafeterias, tea rooms, schools and institutions, by Mabel E. Schadt, B.S. (New York, The Womans press, 1925), by Mabel E Schadt (page images at HathiTrust)
• How to increase profits with portion control. (New York, Ahrens Pub. Co., [1957]), by Douglas Carlyle Keister (page images at HathiTrust)
• Institution recipes, standardized in large quantities for use in cafeterias, schools, colleges, hospitals and other institutions, by Emma Smedley. (Media, Pa., E. Smedley, [c1924]), by Emma Smedley (page images at HathiTrust)
• Recipes and menus for fifty / as used in the School of domestic science of the Boston young women's Christian association, prepared by Frances Lowe Smith. (Boston : Whitcomb & Barrows, 1915), by Frances Lowe Smith (page images at HathiTrust)
• Quantity cooking, quick breads and desserts. [By Sidney Aptekar in cooperation with Jacob Simonson.] ([Albany] University of the State of New York, State Education Dept., Bureau of Vocational Curriculum Development and Industrial Teacher Training, [1954]), by Sidney Aptekar (page images at HathiTrust)
• [Quantity food recipes.] ([Ithaca, 1944]), by Cornell University. Dept. of Institution Management (page images at HathiTrust)
• School lunch recipes using honey. (Washington, 1949), by United States. Bureau of Human Nutrition and Home Economics (page images at HathiTrust)
• Quantity recipes for institutional food service / [developed in the test kitchens of the Consumer Service Division, National Canners Association]. (Washington, D.C. : National Canners Association, Consumer Service Division, [1958?]) (page images at HathiTrust)
• Recipes and menus for fifty : as used in the School of Domestic Science of the Boston Young Women's Christian Association / prepared by Frances Lowe Smith. (New York : M. Barrows & Co., 1937), by Frances Lowe Smith (page images at HathiTrust)
• Community feeding in war time / prepared by Women's Voluntary Services for Civil Defence. (London : H.M. Stationery Office, 1941) (page images at HathiTrust)
• Regulations for the Medical Department of the C.S. Army. (Richmond : Ritchie & Dunnavant, printers, 1863), by Confederate States of America. War Department (page images at HathiTrust)
• General Mills institutional cook book and menu planner. ([Minneapolis], c1961), by inc General Mills (page images at HathiTrust)
• Institution recipes in use at the John hopkins hospital and Drexel institute lunch room / by Emma Smedley. (Philadelphia, Pa. : W.F. Fell co., printers, [1904]), by Emma Smedley (page images at HathiTrust; US access only)
• Quantity Cookery: Menu Planning and Cooking for Large Numbers, by Nola Treat and Lenore Richards (Gutenberg ebook)

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