2,000 Useful Facts About Food, 1950 Culinary Arts Institute.  Number 23 in the Culinary Arts series.  Softcover 48 page cook book of labor, time and money saving hints, advice and suggestions.  Includes a table of equivalents, definitions, varieties of foods, care of foods, nutrition requirements as of 1950, purchasing guides, equipment and its care and finally time, temperature and tests.  Loaded with black and white photos and some full color.   Cookbook is in very good condition with some spine wear and a little edge wear.  Pages are clean and spine firmly stapled.  

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