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Book synopsis

A complete guide to volume cooking for restaurants, caterers, hotels, and other large foodservice operations Modern Batch Cookery offers up-to-date information with a focus on healthy cooking, nutrition, and smart menu planning. Preparing healthy, high-quality food in volume is a challenge for even the most experienced foodservice professional. The recipes in Modern Batch Cookery are designed to yield 50 servings, and cover every meal part and occasion. The book delivers a refreshing repertoire of delectable dishes, including Gorgonzola and Pear Sandwichs, Tequila-Roasted Oysters with Salsa Cruda, Chesapeake-Style Crab Cakes, and many more. * Features more than 200 healthy, nutritious, large-batch recipes * Includes chapters on Stocks, Soups, and Sauces; Breakfast and Brunch; Salad Dressings, Salads, Sandwiches, Appetizers; Entrees; Side Dishes; Reception Foods; and Baked Goods and Desserts * Provides pertinent information, including conversion charts and a glossary, as well as full-color photos of finished dishes that provide fresh ideas for plating and presentation * Covers all the essentials of menu and recipe development Modern Batch Cookery is a comprehensive resource for all culinarians and foodservice operators working in (but not limited to) resorts, hotels, college food service, health care, retirement communities, banquet facilities, country clubs, and on-site catering companies.

Book details

Book category Books in English Technology, engineering, agriculture Other technologies & applied sciences Other vocational technologies & trades

• Full title: Modern Batch Cookery
• Author: The Culinary Institute of America (CIA)
• Language: English
• Binding: Hardback
• Number of pages: 448
• EAN: 9780470290484
• ISBN: 047029048X
• ID: 04345449
• Publisher: John Wiley & Sons Inc
• Weight: 2042 g
• Dimensions: 284 × 229 × 36 mm
• Date of publishing: 04. February 2011

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