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Originally published in 1922, this book has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This particular version of the book has been re-formatted from scratch. Unlike other "new" books of its type, this version is not a scan of the original work.
To Dietitians and others interested in institutional cookery, this book is offered.
It has been compiled from recipes contributed by some seventy dietitians, members of the American Dietetic Association, who are actively engaged in Institutional, Cafeteria or Tea-room work. The recipes are therefore practical and workable, and have the merit of individuality.
Since the needs of different institutions vary, the recipes vary. No attempt has been made to standardize them except level measurements and to list the ingredients in the order in which they should be combined. Each recipe, except where it is most evident, is calculated in number of servings.
If the Dietitian finds the book valuable in her task of providing proper food for her group, our aim will have been accomplished.
The Chicago Dietetic Association offers grateful acknowledgment to the members of the American Dietetic Association and other friends who so generously responded and made the book possible.