Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Cooking For Profit: A New American Cookbook Adapted For The Use Of All Who Serve Meals For A Price (1893)

Cooking For Profit: A New American Cookbook Adapted For The Use Of All Who Serve Meals For A Price (1893)

Whitehead, Jessup

Hardcover

Business GeneralFood WritingFiction Anthologies

ISBN10: 1164380354
ISBN13: 9781164380351
Publisher: Kessinger Pub Llc
Published: Sep 10 2010
Pages: 372
Weight: 1.57
Height: 1.00 Width: 6.00 Depth: 9.00
Language: English
Cooking For Profit: A New American Cookbook Adapted For The Use Of All Who Serve Meals For A Price (1893) is a comprehensive guide for anyone looking to start a food business or improve their existing one. Written by Whitehead and Jessup, experienced chefs and restaurateurs, this book is a treasure trove of recipes, tips, and strategies for success in the culinary industry.The book covers a wide range of topics, from menu planning and cost analysis to kitchen management and customer service. It includes recipes for all kinds of dishes, from classic American favorites like fried chicken and apple pie to international specialties like Chinese chop suey and French bouillabaisse.In addition to recipes, Cooking For Profit also provides detailed instructions on food preparation and presentation, as well as advice on how to market and promote your business. The authors share their insights on everything from choosing the right ingredients to hiring and training staff, and they offer practical solutions to common problems like food waste and kitchen inefficiencies.Whether you're a seasoned restaurateur or just starting out, Cooking For Profit is an essential resource for anyone looking to succeed in the competitive world of food service. Packed with practical advice, delicious recipes, and expert insights, this book is sure to become a go-to reference for anyone looking to make a living in the culinary arts.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.

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