Author: Graham Allen
Publisher: Xlibris Corporation
ISBN: 146530584X
Category : Cooking
Languages : en
Pages : 415
Book Description
Catering and Food Services Recipe for Fifty is a part of planning a menu and costing for chefs and managers. The times have changed & formal occasions have become less frequent, but many meals still retain the old form of European quality. The largest influence in Catering and Food Services Recipe for Fifty has been the range of Middle Eastern & Asian foods, which come from the use of fresh produces. This is reflected by the range of recipes & ideas gathered in this
Catering and Food Services Recipe for Fifty
Author: Graham Allen
Publisher: Xlibris Corporation
ISBN: 146530584X
Category : Cooking
Languages : en
Pages : 415
Book Description
Catering and Food Services Recipe for Fifty is a part of planning a menu and costing for chefs and managers. The times have changed & formal occasions have become less frequent, but many meals still retain the old form of European quality. The largest influence in Catering and Food Services Recipe for Fifty has been the range of Middle Eastern & Asian foods, which come from the use of fresh produces. This is reflected by the range of recipes & ideas gathered in this
Publisher: Xlibris Corporation
ISBN: 146530584X
Category : Cooking
Languages : en
Pages : 415
Book Description
Catering and Food Services Recipe for Fifty is a part of planning a menu and costing for chefs and managers. The times have changed & formal occasions have become less frequent, but many meals still retain the old form of European quality. The largest influence in Catering and Food Services Recipe for Fifty has been the range of Middle Eastern & Asian foods, which come from the use of fresh produces. This is reflected by the range of recipes & ideas gathered in this
Catering and Food Services Recipe for Fifty
Author: Allen, Graham
Publisher: Trafford Publishing
ISBN: 1426985983
Category : Business & Economics
Languages : en
Pages : 430
Book Description
Catering and Food Services Recipe for Fifty is a part of planning a menu and costing for chefs and managers. The times have changed & formal occasions have become less frequent, but many meals still retain the old form of European quality. The largest influence in Catering and Food Services Recipe for Fifty has been the range of Middle Eastern & Asian foods, which come from the use of fresh produces. This is reflected by the range of recipes & ideas gathered in this book.
Publisher: Trafford Publishing
ISBN: 1426985983
Category : Business & Economics
Languages : en
Pages : 430
Book Description
Catering and Food Services Recipe for Fifty is a part of planning a menu and costing for chefs and managers. The times have changed & formal occasions have become less frequent, but many meals still retain the old form of European quality. The largest influence in Catering and Food Services Recipe for Fifty has been the range of Middle Eastern & Asian foods, which come from the use of fresh produces. This is reflected by the range of recipes & ideas gathered in this book.
Catering and Food Services Recipe for Fifty
Author: Graham Allen
Publisher: Trafford on Demand Pub
ISBN: 9781426918773
Category : Cooking
Languages : en
Pages : 428
Book Description
"Catering and Food Services Recipe for Fifty" is a part of planning a menu and costing for chefs and managers. The times have changed & formal occasions have become less frequent, but many meals still retain the old form of European quality. The largest influence in "Catering and Food Services Recipe for Fifty" has been the range of Middle Eastern & Asian foods, which come from the use of fresh produces. This is reflected by the range of recipes & ideas gathered in this book.
Publisher: Trafford on Demand Pub
ISBN: 9781426918773
Category : Cooking
Languages : en
Pages : 428
Book Description
"Catering and Food Services Recipe for Fifty" is a part of planning a menu and costing for chefs and managers. The times have changed & formal occasions have become less frequent, but many meals still retain the old form of European quality. The largest influence in "Catering and Food Services Recipe for Fifty" has been the range of Middle Eastern & Asian foods, which come from the use of fresh produces. This is reflected by the range of recipes & ideas gathered in this book.
Food for Fifty
Author: Mary K. Molt
Publisher: What's New in Culinary & Hospi
ISBN: 9780134437187
Category : Business & Economics
Languages : en
Pages : 928
Book Description
The most comprehensive quantity food production resource on the market. Comprehensive and easy to follow, Food for Fifty provides students and food production professionals with a broad variety of tested quantity recipes, along with valuable tables, charts, and ready-to-use guidelines for preparing and serving quality food in quantity. Author Mary Molt presents the material in an easy-to-use format complete with recipe development information; menu planning guidelines; food safety guidelines; and food product, purchasing, and storage information. First published in 1937, Food for Fifty has been referred to as the bible for quantity food production and recognized as the most comprehensive quantity food production on the market. Designed to function as an invaluable recipe book, a tool for classroom teaching and learning, and a food production resource for commercial kitchens, the book is written with the goal that ideas from culinary publications and the newest recipe books can be produced successfully in quantity by adapting the recipes found in the Food for Fifty. The new edition features approximately 70 new recipes and variations; a full, 4-color design with color photos; updated information related to USDA.gov requirements for K-12 menu development; updated charts and tables; an expanded menu planning section, and more.
Publisher: What's New in Culinary & Hospi
ISBN: 9780134437187
Category : Business & Economics
Languages : en
Pages : 928
Book Description
The most comprehensive quantity food production resource on the market. Comprehensive and easy to follow, Food for Fifty provides students and food production professionals with a broad variety of tested quantity recipes, along with valuable tables, charts, and ready-to-use guidelines for preparing and serving quality food in quantity. Author Mary Molt presents the material in an easy-to-use format complete with recipe development information; menu planning guidelines; food safety guidelines; and food product, purchasing, and storage information. First published in 1937, Food for Fifty has been referred to as the bible for quantity food production and recognized as the most comprehensive quantity food production on the market. Designed to function as an invaluable recipe book, a tool for classroom teaching and learning, and a food production resource for commercial kitchens, the book is written with the goal that ideas from culinary publications and the newest recipe books can be produced successfully in quantity by adapting the recipes found in the Food for Fifty. The new edition features approximately 70 new recipes and variations; a full, 4-color design with color photos; updated information related to USDA.gov requirements for K-12 menu development; updated charts and tables; an expanded menu planning section, and more.
Standard Recipes for Fifty
Author: Australia. Department of Labor and Immigration
Publisher:
ISBN:
Category : Caterers and catering
Languages : en
Pages : 257
Book Description
Publisher:
ISBN:
Category : Caterers and catering
Languages : en
Pages : 257
Book Description
Standard Recipes for Fifty
Author: Australia. Department of Labour and National Service
Publisher:
ISBN: 9780642001504
Category : Caterers and catering
Languages : en
Pages : 253
Book Description
Publisher:
ISBN: 9780642001504
Category : Caterers and catering
Languages : en
Pages : 253
Book Description
Cooking for Fifty
Author: Chet Holden
Publisher: Wiley
ISBN: 9780471570158
Category : Cooking
Languages : en
Pages : 0
Book Description
A sourcebook of 300 contemporary, healthful recipes and references that balances common sense with uncommon ideas. Includes nutrient breakdowns for all recipes, alternative instructions for microwave, food processors and other time-saving equipment as well as realistic food costs for a wide range of operations and budgets. The reference section contains a brief course on cooking techniques, conversion charts, equipment capacities, cooking times, recipe reduction and expansion tables and both U.S. and metric measurements.
Publisher: Wiley
ISBN: 9780471570158
Category : Cooking
Languages : en
Pages : 0
Book Description
A sourcebook of 300 contemporary, healthful recipes and references that balances common sense with uncommon ideas. Includes nutrient breakdowns for all recipes, alternative instructions for microwave, food processors and other time-saving equipment as well as realistic food costs for a wide range of operations and budgets. The reference section contains a brief course on cooking techniques, conversion charts, equipment capacities, cooking times, recipe reduction and expansion tables and both U.S. and metric measurements.
Food for Fifty
Author: Grace Severance Shugart
Publisher: John Wiley & Sons
ISBN: 9780471811046
Category : Menus
Languages : en
Pages : 641
Book Description
Publisher: John Wiley & Sons
ISBN: 9780471811046
Category : Menus
Languages : en
Pages : 641
Book Description
Fifty Shades of Chicken
Author: F.L. Fowler
Publisher: Clarkson Potter
ISBN: 0385345224
Category : Cooking
Languages : en
Pages : 162
Book Description
Dripping Thighs, Sticky Chicken Fingers, Vanilla Chicken, Chicken with a Lardon, Bacon-Bound Wings, Spatchcock Chicken, Learning-to-Truss-You Chicken, Holy Hell Wings, Mustard-Spanked Chicken, and more, more, more! Fifty chicken recipes, each more seductive than the last, in a book that makes every dinner a turn-on. “I want you to see this. Then you’ll know everything. It’s a cookbook,” he says and opens to some recipes, with color photos. “I want to prepare you, very much.” This isn’t just about getting me hot till my juices run clear, and then a little rest. There’s pulling, jerking, stuffing, trussing. Fifty preparations. He promises we’ll start out slow, with wine and a good oiling . . . Holy crap. “I will control everything that happens here,” he says. “You can leave anytime, but as long as you stay, you’re my ingredient.” I’ll be transformed from a raw, organic bird into something—what? Something delicious. So begins the adventures of Miss Chicken, a young free-range, from raw innocence to golden brown ecstasy, in this spoof-in-a-cookbook that simmers in the afterglow of E.L. James’s sensational Fifty Shades of Grey trilogy. Like Anastasia Steele, Miss Chicken finds herself at the mercy of a dominating man, in this case, a wealthy, sexy, and very hungry chef. And before long, from unbearably slow drizzling to trussing, Miss Chicken discovers the sheer thrill of becoming the main course. A parody in three acts—“The Novice Bird” (easy recipes for roasters), “Falling to Pieces” (parts perfect for weeknight meals), and “Advanced Techniques” (the climax of cooking)—Fifty Shades of Chicken is a cookbook of fifty irresistible, repertoire-boosting chicken dishes that will leave you hungry for more. With memorable tips and revealing photographs, Fifty Shades of Chicken will have you dominating dinner.
Publisher: Clarkson Potter
ISBN: 0385345224
Category : Cooking
Languages : en
Pages : 162
Book Description
Dripping Thighs, Sticky Chicken Fingers, Vanilla Chicken, Chicken with a Lardon, Bacon-Bound Wings, Spatchcock Chicken, Learning-to-Truss-You Chicken, Holy Hell Wings, Mustard-Spanked Chicken, and more, more, more! Fifty chicken recipes, each more seductive than the last, in a book that makes every dinner a turn-on. “I want you to see this. Then you’ll know everything. It’s a cookbook,” he says and opens to some recipes, with color photos. “I want to prepare you, very much.” This isn’t just about getting me hot till my juices run clear, and then a little rest. There’s pulling, jerking, stuffing, trussing. Fifty preparations. He promises we’ll start out slow, with wine and a good oiling . . . Holy crap. “I will control everything that happens here,” he says. “You can leave anytime, but as long as you stay, you’re my ingredient.” I’ll be transformed from a raw, organic bird into something—what? Something delicious. So begins the adventures of Miss Chicken, a young free-range, from raw innocence to golden brown ecstasy, in this spoof-in-a-cookbook that simmers in the afterglow of E.L. James’s sensational Fifty Shades of Grey trilogy. Like Anastasia Steele, Miss Chicken finds herself at the mercy of a dominating man, in this case, a wealthy, sexy, and very hungry chef. And before long, from unbearably slow drizzling to trussing, Miss Chicken discovers the sheer thrill of becoming the main course. A parody in three acts—“The Novice Bird” (easy recipes for roasters), “Falling to Pieces” (parts perfect for weeknight meals), and “Advanced Techniques” (the climax of cooking)—Fifty Shades of Chicken is a cookbook of fifty irresistible, repertoire-boosting chicken dishes that will leave you hungry for more. With memorable tips and revealing photographs, Fifty Shades of Chicken will have you dominating dinner.
Food for Fifty (50)
Author: Bessie Brooks West
Publisher:
ISBN:
Category :
Languages : en
Pages : 676
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 676
Book Description