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Modern Batch Cookery / Edition 1
     

Modern Batch Cookery / Edition 1

4.0 1
by The Culinary Institute of America (CIA), Ron De Santis
 

ISBN-10: 047029048X

ISBN-13: 9780470290484

Pub. Date: 02/15/2011

Publisher: Wiley

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

Overview

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; Entrées; 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.

Product Details

ISBN-13:
9780470290484
Publisher:
Wiley
Publication date:
02/15/2011
Pages:
448
Sales rank:
939,669
Product dimensions:
8.60(w) x 10.90(h) x 1.60(d)

Related Subjects

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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Modern Batch Cookery 4 out of 5 based on 0 ratings. 1 reviews.
worfurself More than 1 year ago
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