Search Results       Your search for [author]Breland, John Henry returned 1 record.           Chef's guide to quantity cookery. by Breland, John Henry; New York: Harper in cooperation with Dahl Pub., Stamford, Conn, 1947. Subject: Cookery for institutions, etc; Cookery, American; Restaurants, lunch rooms, etc.          Add to Book Cart Relevance: 20.70%