American Menu Maker: a loose-leaf encyclopedia of menu-making and food production information for the open-minded and progressive food executive. Menu making suggestions, buying specifications, standardized portions, tested food formulas.
New York: American Menu Maker, 1936.
Thick, quarto-sized post-bound volume (29 x 23 cm.), various pagination by section. Tabs for section navigation. Early printing, originally published in 1933. The comprehensive book on menu planning and food cost control. Some light wear to fore edges of some leaves; creasing and light soil to title leaf printed on stiff stock. Otherwise generally very good. [OCLC locates six copies (and just seven copies total of the two previous printings); Axford, page 547].
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See all items by G. L. Wenzel, George Leonard Wenzel