Modern Batch Cookery

( 1 )

Overview

A complete guide to elegant, refined volume cooking for large foodservice operations

Filled with beautiful full-color photographs, Modern Batch Cookery appeals to the contemporary palates of demanding diners by offering global flavors, healthier fare, and gorgeous presentations. An essential guide for chefs, foodservice operators, and kitchen managers, this comprehensive guide brings the CIA's knowledge and expertise to the volume kitchen with flavorful, artfully presented ...

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Overview

A complete guide to elegant, refined volume cooking for large foodservice operations

Filled with beautiful full-color photographs, Modern Batch Cookery appeals to the contemporary palates of demanding diners by offering global flavors, healthier fare, and gorgeous presentations. An essential guide for chefs, foodservice operators, and kitchen managers, this comprehensive guide brings the CIA's knowledge and expertise to the volume kitchen with flavorful, artfully presented dishes as well as expert guidance on volume preparation techniques.

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Product Details

  • ISBN-13: 9780470290484
  • Publisher: Wiley
  • Publication date: 2/15/2011
  • Edition description: New Edition
  • Edition number: 1
  • Pages: 448
  • Sales rank: 1,398,278
  • Product dimensions: 8.60 (w) x 10.90 (h) x 1.60 (d)

Meet the Author

Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts, as well as certificate programs in culinary arts and wine and beverage studies. A network of more than 40,000 alumni has helped the CIA earn its reputation as the world's premier culinary college. The CIA, which also offers courses for industry professionals and food enthusiasts, has campuses in New York (Hyde Park), California (St. Helena), and Texas (San Antonio), as well as an additional location in Singapore.

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Table of Contents

List of Recipes.

Introduction.

Chapter one The Culinary Professional.

Chapter two Menus, Recipes, and Special Events.

Chapter three The Importance of Flavor.

Chapter four General Cooking Techniques.

Chapter five Stocks, Soups, and Sauces for the Modern Batch Kitchen.

Chapter six Recipes for Stocks, Soups, Sauces, and Basic Flavorings.

Chapter seven Recipes for Breakfast and Brunch.

Chapter eight Recipes for Salad Dressings, Salads, Sandwiches, and Appetizers.

Chapter nine Recipes for Entrées.

Chapter ten Recipes for Side Dishes.

Chapter eleven Recipes for Baked Goods and Desserts.

Chapter twelve Recipes for Reception Foods.

Glossary.

Appendix.

Index.

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Customer Reviews

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Sort by: Showing 1 Customer Reviews
  • Posted December 28, 2011

    Highly recommended - save time and money

    A book like this should of been written along time ago. As I do a lot of batch cooking the quantities help save on food waste and costs. The recipes are also very good and simple.
    Scott Carnegie
    Chef and Cooking Instructor

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