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. Modern Batch Cookery provides the most contemporary and up-to-the-minute resource on the topic. The recipes are designed to yield 50 servings, and cover every meal part and occasion. Modern Batch Cookery contains more than the plain fare typical of institutional foodservice-these modern, delectable recipes include Gorgonzola and Pear Sandwiches, Tequila-Roasted Oysters, Chesapeake-Style Crab Cakes, and many more. Features more than 200 healthy, nutritious, large-batch recipes Includes chapters on Stocks, Sauces, and Soups; Breakfast and Brunch; Salads, Sandwiches, and Appetizers; EntrŽes; Side Dishes; 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 in plating and presentation Covers all the essentials of menu and recipe development Modern Batch Cookery is a comprehensive resource for chefs and foodservice operators working in schools, hospitals, nursing homes, banquet facilities, country clubs, and catering companies.

Full Product Details

Author:   The Culinary Institute of America (CIA)
Publisher:   John Wiley & Sons Inc
Imprint:   John Wiley & Sons Inc
Dimensions:   Width: 21.80cm , Height: 3.60cm , Length: 27.70cm
Weight:   2.019kg
ISBN:  

9780470290484

ISBN 10:   047029048
Pages:   448
Publication Date:   04 February 2011
Audience:   College/higher education ,  Tertiary & Higher Education
Format:   Hardback
Publisher's Status:   Active
Availability:   Out of stock  
The supplier is temporarily out of stock of this item. It will be ordered for you on backorder and shipped when it becomes available.

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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Author Information

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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