TY  - BOOK
AU  - Gielisse, Victor
AU  - DeSantis, Ron
TI  - Modern batch cookery
SN  - 9780470290484
AV  - TX 820 .G54 2011 
PY  - 2011///
CY  - New Jersey
PB  - John Wiley & Son, Inc.
KW  - QUANTITY COOKERY
N1  - 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
N2  - 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
ER  -