[Sca-cooks] Food for Fifty

[Terry Decker]

Actually the older editions are still very useful if your goal is to
understand how to put together an industrial size batch of food, although I
would recommend editions from the 50's and 60's s about the earliest to use.

I gather the newer editions take advantage of better nutrional knowledge and
kitchen technology.

In terms of the most bang for the buck, use the latest edition you can
afford.

Bear


>There are also listings for much older editions, as low as $7, but I
>question their usefulness.
>
>Avraham