Covers gastronomy, nutrition, culinary terms and processes, the menu, sauces, soups, hors d’oeuvres, meat and its preparation. Vol II: viii, 353pp. B&W photos. Covers poultry and feathered game, sundries, sweets. carving, the pressure cooker, wines in the kitchen. Vol III: vi, 378pp. Covers Alcoholic drinks, non-alcoholic drinks, tobacco, organization of the catering services. Vol IV: vi, 370pp,with unpaginated index section. Covers Administration, Specialized catering, Transport catering, the catering business, Hygiene. This is a very complete treatment of professional food and catering services dating from the early 1950 (The first edition appeared in 1952). This work won the Silver Medal for literary works on Gastronomy at ‘Hospes’ the International Cookery and Tourist Exhibition, in Berne, 1954. There are some recipes in the food sections with ingredients given in imperial measurements.
