[Sca-cooks] Whole to ground spice equivalents

[Sue Clemenger]

Is it worth purchasing? (from the feast steward point-of-view, as I'm
not likely to ever be a professional cook, just an amateur one)....
--Maire

Bronwynmgn at aol.com wrote:
>
> --
> [ Picked text/plain from multipart/alternative ]
> In a message dated 3/31/2002 9:06:53 AM Eastern Standard Time,
> mooncat at in-tch.com writes:
>
> > "Food for Fifty??"
> >
>
> Effectively, a textbook for industrial cooking.