(Restaurants) The Minute Chef, especially adapted for Restaurants, Tea Rooms and Luncheonettes Fondue The book makes it easy

The book makes it easy for readers to develop sourdough intuition with an invaluable and wide-ranging troubleshooting guide

NY: New American Library

A fascinating and forward-thinking book - very Italian modernist

Red Quinoa Salad with Hijiki and Kabocha

Rio de Janeiro: National Coffee Dept

(Restaurants) The Minute Chef, especially adapted for Restaurants, Tea Rooms and Luncheonettes Fondue The book makes it easyIllus. 9x5. 75", jacket. First Edition. Brooklyn: Chef's Guide Publishing, [1931]. A book for professional chefs and owners of restaurants, tea rooms and luncheonettes, with meat charts, cooking temperature guides, recipes for cooking at scale, descriptions of various foods, etc. Jacket well worn with pieces lacking, cloth volume very good.