Description

Book Synopsis
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.

Table of Contents
REFERENCE.

Cooking Methods: Techniques and Timetables.

Equivalents, Ingredients, and Equipment.

Food Quantities.

The Language of Food.

Foodservice Planning.

RECIPES.

Appetizers.

Soups.

Salads and Salad Dressings.

Seafood.

Meats.

Poultry.

Pasta and Noodles.

Potatoes and Grains.

Vegetables and Legumes.

Breads, Muffins, and Biscuits.

Desserts.

Breakfast and Brunch.

Index.

Cooking for Fifty

    Product form

    A Paperback / softback by Chet Holden

    £999.99

    Includes FREE delivery

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      Book details

      Publisher John Wiley & Sons Inc
      Published 24 May 1993
      ISBN-13 9780471570158
      978-0471570158
      ISBN-10 047157015X
      Also in:
      Cookery General cookery and recipes

      Description

      Book Synopsis
      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.

      Table of Contents
      REFERENCE.

      Cooking Methods: Techniques and Timetables.

      Equivalents, Ingredients, and Equipment.

      Food Quantities.

      The Language of Food.

      Foodservice Planning.

      RECIPES.

      Appetizers.

      Soups.

      Salads and Salad Dressings.

      Seafood.

      Meats.

      Poultry.

      Pasta and Noodles.

      Potatoes and Grains.

      Vegetables and Legumes.

      Breads, Muffins, and Biscuits.

      Desserts.

      Breakfast and Brunch.

      Index.

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