000			01582nam a2200241Ia 4500
003			NULRC
005			20250520094835.0
008			250520s9999 xx 000 0 und d
020			_a9780470290484
040			_cNULRC
050			_aTX 820 .G54 2011
100			_aGielisse, Victor _eauthor
245		0	_aModern batch cookery / _cVictor Gielisse and Ron DeSantis
260			_aNew Jersey : _bJohn Wiley & Son, Inc., _cc2011
300			_axi, 436 pages : _bcolor illustrations ; _c28 cm.
365			_bPHP5525
504			_aIncludes index.
505			_achapter 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.
520			_aFrom 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.
650			_aQUANTITY COOKERY
700			_aDeSantis, Ron _eco-author
942			_2lcc _cBK
999			_c4056 _d4056