Incoming Resources
- Cooking for fifty, the complete reference and cookbook, Chet Holden
- Cooking for a crowd, menus, recipes, and strategies for entertaining 10 to 50, Susan Wyler
- The professional chef's art of garde manger, Frederic Sonnenschmidt, John F. Nicolas
- Food preparation for the professional, David A. Mizer ... [and others]
- The complete caterer, a practical guide to the craft and business of catering, Elizabeth Lawrence
- Columbia Sailing Club cookbook, featuring one-dish meals for large crowds, hors d'oeuvres, covered dish meals
- Southern cooking, Columbia Sailing Club of South Carolina
- Chef's book of formulas, yields, and sizes, Arno Schmidt
- Professional cooking, Wayne Gisslen ; with a foreword by André ; photography by J. Gerard Smith
- The professional chef, the Culinary Institute of America
- Professional cooking, Wayne Gisslen ; photography by J. Gerard Smith ; illustrations by Steve Jenkins