Quality, Quantity Cuisine I

The hardcover of "Quality, Quantity Cuisine I" shows minor signs of shelf wear with some edge and corner rubbing. The binding remains intact and firm, ensuring durability for frequent handling. There is no dust jacket present, and the pages are clean without any inscriptions or library markings. Overall, it maintains a good condition, suitable for collectors and culinary enthusiasts alike.

"Quality, Quantity Cuisine I" by Harriet Johnston is a comprehensive guide published by Cahners Books, Inc. in 1976, focusing on institutional cookery. This hardcover edition, printed in Boston, Massachusetts, provides an in-depth exploration of culinary arts tailored for large-scale cooking environments. The book is distinctively designed with contributions from John Grubell and Beverly Barbour for the cover picture and Burton Winick for color sections, enhancing its visual appeal. While the edition and printing details are not explicitly stated, this volume stands out for its practical approach to quantity cooking, making it a valuable resource for chefs and culinary professionals in institutional settings. The book remains a significant reference for those interested in mastering the art of cooking for large groups. Its condition is consistent with typical wear for its age, without any inscriptions or signs of being an ex-library copy.