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Modern batch cookery / Victor Gielisse and Ron DeSantis

By: Gielisse, Victor [author]Contributor(s): DeSantis, Ron [co-author]Material type: Text

TextPublication details: New Jersey : John Wiley & Sons, Inc., c2011Description: xi, 436 pages : color illustrations ; 28 cmISBN: 9780470290484Subject(s): QUANTITY COOKERYLOC 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.

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Item type	Current library	Home library	Collection	Shelving location	Call number	Copy number	Status	Date due	Barcode
Books	LRC - Main	National University - Manila	Hospitality Management	General Circulation	GC TX 820 .G54 2011 (Browse shelf (Opens below))	c.1	Available		NULIB000001815

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Previous	GC TX 820 .F67 2009 c.2 Foundation practical cookery /	GC TX 820 .F68 2011 400 budget best-ever recipes : how to create fuss-free, economical and delicious dishes for all the family, with fabulous recipes shown step by step in more than 1800 beautiful photographs /	GC TX 820 .G37 2012 Modern garde manger : a global perspective /	GC TX 820 .G54 2011 Modern batch cookery /	GC TX 820 .G57 2007 Professional cooking /	GC TX 820 .G57 2007 Professional cooking /	GC TX 820 .G57 2011 Professional cooking /	Next

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.

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