Food FOR Fifty

The book is bound in a red cloth hardcover, showing minor wear consistent with age. The spine and cover have maintained their integrity, with some fading on the spine. There is no dust jacket present. The pages are clean and free from inscriptions or markings, indicating careful preservation over the years.

"Food for Fifty" by Sina Faye Fowler and Bessie Brooks West, published by John Wiley & Sons, Inc. in New York, is a notable work in the realm of large-scale cooking and institutional management. This Second Edition, Sixth Printing, released in September 1945, serves as a comprehensive guide for catering and preparing meals for large groups, reflecting the authors' expertise in dietetics and institutional management. Fowler, a Medical Department Dietitian with the U.S. Army, and West, a Professor at Kansas State College, bring authoritative insights into the efficient preparation of meals. This edition, printed during a time when resource conservation was crucial, adheres to the War Production Board's recommendations. The book's focus on practical and scalable recipes makes it a valuable resource for those in the catering and institutional food service industries. The hardcover is in good condition, with the absence of a dust jacket noted.