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Informationen zum Autor 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. Klappentext A complete guide to volume cooking for restaurants, caterers, hotels, and other large foodservice operationsModern 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 developmentModern 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. Zusammenfassung 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. Inhaltsverzeichnis 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....
List 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.
