Amazon cover image
Image from Amazon.com

Modern batch cookery / Victor Gielisse and Ron DeSantis

By: Contributor(s): Material type: TextTextPublication details: New Jersey : John Wiley & Son, Inc., c2011Description: xi, 436 pages : color illustrations ; 28 cmISBN:
  • 9780470290484
Subject(s): LOC classification:
  • TX 820 .G54 2011
Contents:
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 Entrees -- chapter ten Recipes for Side Dishes -- chapter eleven Recipes for Baked Goods and Desserts -- chapter twelve Recipes for Reception Foods.
Summary: From caterers and universities to hospitals and the military, there are countless foodservice operations that need to be able to prepare healthy, high-quality food in large quantities. This book include over 200 recipes for every type of meal and every occasion, all designed to yield 50 portions.
Item type: Books
Tags from this library: No tags from this library for this title. Log in to add tags.
Star ratings
    Average rating: 0.0 (0 votes)
Holdings
Item type Current library Home library Collection Call number Copy number Status Date due Barcode
Books Books National University - Manila LRC - Main General Circulation Hospitality Management GC TX 820 .G54 2011 (Browse shelf(Opens below)) c.1 Available NULIB000001815

Includes index.

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 Entrees -- chapter ten Recipes for Side Dishes -- chapter eleven Recipes for Baked Goods and Desserts -- chapter twelve Recipes for Reception Foods.

From caterers and universities to hospitals and the military, there are countless foodservice operations that need to be able to prepare healthy, high-quality food in large quantities. This book include over 200 recipes for every type of meal and every occasion, all designed to yield 50 portions.

There are no comments on this title.

to post a comment.