Alonzo, Roy S.

Mussels for Many; A Handbook for Food Service Managers

Durham, NH: UNH Marine Advisory Program/University of New Hampshire, 1977. 10 pp. VG illustrated stapled wraps (2" stain in top corner, soiling). "In an era when food costs are rising, shortages are looming and labor costs are climbing, the food service manager must learn to adjust menus with the skill of a concert master tuning a violin." Sections on purchasing, receiving, storing, preparing, and cooking mussels, with 17 recipes, including those for Seacoast Mussel Chowder, Barbecued Mussel Kabobs, Mussel Fritters, and Mussels in Snail Butter.

No copies in commerce or OCLC. Item #846

Price: $40.00