Food & Menu Dictionary

Boston: INSTITUTIONS/VOLUME FEEDING MAGAZINE, 1948. Hardcover. Black cloth covered boards. Near fine, in good dust wrapper. 135 pages. 23 x 15.5 cm. With over 2000 terms relating to menus, food selection, preparation and service, wines, spirits and cordials, and nutrition, this revised and expanded edition defines and explains the terminology of the increasingly complex and specialized foodservice industry. A valuable reference book for foodservice administrators, food and beverage managers, menu planners, chefs, waiters, editors and writers. Boards lightly toned at head, dust wrapper rubbed with small loss at head of spine. In protective mylar cover.