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Hurricane Kitchen: How to Cook Healthy Foods for Large Groups and Institutions
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Condition:
Good
Good Good. Copyright 1988 hardcover//Ex-library. No marks except library's uncreased spine, tape marks on the cover and front page, moderate wear.
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Condition:
Good
ex library book with normal library markings.
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Douglas Alvord Quarto, hardcover, VG ex library copy in near fine mylar protected pictorial dj. How to cook healthy, whole foods for large groups and institutions. 171 pp.
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including index. This title comes from "Hurricane Kitchen" which is the kitchen at the famous Hurricane Island Outward Bound School off the coast of Maine. Many alumni have had their taste buds stimulated by Perry's extraordinary cooking.
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Condition:
Very Good
1988 Hardcover Very Good No folded pages or writing. Some dustcover wear, including rubbing & edgewear, plus a tiny tear at edge.
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Condition:
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Alvord, Douglas Augusta, Maine 1988 Hard Cover First Edition Very Good in Very Good- jacket Dust jacket has rub marks and scuffs near edges, with some light chips and minor
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soils; some light soils on book, else very good +. "This book revolutionizes cooking for schools-camps-restaurants-caterers-hospi care centers-nursing homes-cafeterias-and other food-serving enterprises." From back of dust jacket. 172 pages.
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Condition:
Very Good
Illustrated by Douglas Alvord Augusta: 1988 Hardcover Near Fine in Near Fine dust jacket 0912769122. First edition thus. Near fine in a near fine dust jacket.
Ships from: West Chesterfield, MA
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Condition:
Good
Possible retired library book, some have markings or writing.
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Condition:
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Good Some may have high-lighting or writings, some are ex-library.
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Condition:
Very Good
Book has light foxing on the top edge and is otherwise clean and complete with no marks. Jacket has 2 small tears on the rear and very minor edgewear. 172 pgs.
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Editorial Reviews
Library Journal
Perry is the cook for Outward Bound's Hurricane Island School, where he prepares menus based on ``real food'': whole grains, fresh fruits and vegetables, fish, dairy products, and legumes. He believes in a healthy diet, but he is not an extremist. The recipes are clearly written and can be adjusted to serve from 15 to 120. Perry's book offers a change from the usual institution food; for special collections. JS