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Author: Lenore Richards
Publisher:
ISBN:
Category : Caterers and catering
Languages : en
Pages : 220
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Book Description
Author: Lenore Richards
Publisher:
ISBN:
Category : Caterers and catering
Languages : en
Pages : 220
Get Book Here
Book Description
Author: Lenore Richards
Publisher:
ISBN:
Category : Caterers and catering
Languages : en
Pages : 680
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Book Description
"This edition of Quantity Cookery is designed to assist managers of food departments in restaurants, hotels, clubs, churches, schools, colleges, hospitals and other institutions. It is also planned as a text for teachers of quantity cookery. The purpose has been to apply the established principles of cookery to quantity food production: to give such detailed instructions as to make good cooking easy to accomplish; to standardize the size of servings in amounts acceptable to the eating public; and to offer those recipes which were found popular in the Richards Treat Cafeteria. Quantity Cookery, with its discussion of the considerations necessary in menu planning; the need for proper buying; and accurate recipes, stressing the use of scales for both exactness and speed, should be of assistance in achieving the goal of quality food. This revision introduces for the first time a discussion of the present and future trends in the food industry as well as the problems which arise when using convenience foods ready foods. There is a stimulating discussion of flavors and flavor additives which should do much to bring quality and individuality." --
Author: Lenore Richards
Publisher: Forgotten Books
ISBN: 9780266193197
Category : Cooking
Languages : en
Pages : 210
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Book Description
Excerpt from Quantity Cookery: Menu Planning and Cooking for Large Numbers This book has been written in response to the many requests for practical help in the planning of menus and for the recipes in use in the cafeteria under the management of the authors. This book 18 designed primarily to assist the managers of food departments in institutions. However, it is hoped that the chapters on menu planning, the recipes, and the list of Weights and their approximate measures may prove useful as a text for those teachers of institution management who have the problem of teaching large quantity cookery and menu planning. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: LENORE. RICHARDS
Publisher:
ISBN: 9781033092477
Category :
Languages : en
Pages : 0
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Book Description
Author: Lenore Richards
Publisher:
ISBN:
Category : Caterers and catering
Languages : en
Pages : 200
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Book Description
Author: Nola Treat
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 343
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Book Description
Author: Susan Wyler
Publisher: Rodale Books
ISBN: 1609612132
Category : Cooking
Languages : en
Pages : 291
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Book Description
Susan Wyler's indispensable classic is back in print-now better than ever, with more than a dozen new menus, over 70 new recipes, and a wealth of updated strategies The original edition of Cooking for a Crowd won great praise all around: Florence Fabricant named it one of the New York Times best books of the season. Perla Meyers, author of How to Peel a Peach, advised, "Keep this book as a reference whenever you are entertaining." And Rose Levy Berenbaum, author of The Cake Bible, declared, "She puts together the components of a dinner with the passion, perfection, and ease of a master painter. The game plans . . . enable any cook to impress without risk." This new edition builds on the premise of the original-that many a home cook can manage the occasional dinner party for 4 to 6, but when it comes to entertaining a crowd of 10 or more, the logistics become exponentially more complicated. Wyler's ingeniously user-friendly combination of creative menus, do-ahead game plans, and crowd-pleasing recipes makes it possible for any home cook to entertain on a large scale. Wyler has expanded the volume to include over 225 recipes and 35 menus for a variety of sizes and occasions-such as Tuscan Lunch for 12 to 16, Black and Orange Halloween Party for 24, even a Wedding Supper for 50. A perfect balance of inspiring and instructive, Cooking for a Crowd is a must-have for all home cooks who want to bring large groups of family and friends together at the table.
Author: The Culinary Institute of America (CIA)
Publisher: John Wiley & Sons
ISBN: 047029048X
Category : Cooking
Languages : en
Pages : 147
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Book Description
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. Modern Batch Cookery provides the most contemporary and up-to-the-minute resource on the topic. The recipes are designed to yield 50 servings, and cover every meal part and occasion. Modern Batch Cookery contains more than the plain fare typical of institutional foodservice-these modern, delectable recipes include Gorgonzola and Pear Sandwiches, Tequila-Roasted Oysters, Chesapeake-Style Crab Cakes, and many more. Features more than 200 healthy, nutritious, large-batch recipes Includes chapters on Stocks, Sauces, and Soups; Breakfast and Brunch; Salads, Sandwiches, and Appetizers; EntrŽes; Side Dishes; 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 in plating and presentation Covers all the essentials of menu and recipe development Modern Batch Cookery is a comprehensive resource for chefs and foodservice operators working in schools, hospitals, nursing homes, banquet facilities, country clubs, and catering companies.
Author:
Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 960
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Book Description
Author:
Publisher:
ISBN:
Category : Education
Languages : en
Pages : 1116
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Book Description
