Cooking and Catering the whole Food Way

Abstract

Mrs. Cavanagh, the author of this book who is now with Yehudi Menuhin School, U.K. has much experience in catering for large numbers. She has compiled 235 recipes- for use in schools, hospitals and other catering institutions. Each recipe is for sixty persons and emphasis is placed on natural whole foods such as whole wheat flour, unpolished rice, brown sugar, honey and fresh vegetables.