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Cookbooks, Food & Wine

Rating: 4.0 / 5.0 (3 votes)

Released: 2011-02-08

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Modern Batch Cookery (Culinary Institute of America) by The Culinary Institute of America (CIA)


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. 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 development

Modern 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.

Sample Recipes

Chocolate Mousse

Marinated Sea Bass Fillet

Poached Eggs on Hash

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Book Details

Author: The Culinary Insti.. Publisher: Wiley Binding: Hardcover Language: English Pages: 448

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