Often called the restaurant professional's "Bible", this classic volume, in its second edition, still retains the best of Wenzel. The excellent recipes - more than 2,000 of them - have not changed, except where new ingredients or food handling methods have opened up the possibility of improvement.

American, Italian, Mexican, Chinese, and Japanese dishes are included, in addition to the guidelines and standards a manager needs to know to serve high quality food at reasonable prices.

Wenzel's Menu Maker contains all the purchasing specifications for just about every food product used in restaurants and institutions. It also contains all the information necessary to properly train new employees.

All the recipes feature approximate cooking times, number of portions, cooking instructions, cost-cutting hints, service and portion ideas, heat-and-eat suggestions, and appropriate side dishes. Ingredients are given in each recipe generally for 25 portions and for 100 or 125 portions.

Information in Wenzel's Menu Maker has been received from such agencies as the National Livestock and Meat Board, the U.S.D.A. Marketing Services, and many other sources.

click here to see books of related interest