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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; Entrees; 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.
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About 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.
From the Back Cover:
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.
"About this title" may belong to another edition of this title.
- PublisherWiley
- Publication date2011
- ISBN 10 047029048X
- ISBN 13 9780470290484
- BindingHardcover
- Edition number1
- Number of pages448
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