Description

Book Synopsis

Practical, scalable recipes designed to reliably feed a crowd

Large Quantity Recipes, 4th Edition, offers food service kitchens a repository of reliable recipes designed specifically for larger-scale production. Over 1,000 recipes designed to serve 50 or more are laid out for efficiency, with weights and volumes provided side-by-side along with pan measurements and references to equipment commonly found in commercial kitchens. Covering all courses including breads, meat, seafood, salads, desserts, cocktails and more, this invaluable resource facilitates menu planning at a variety of cost levels, reducing the need for substitution or scaling.



Table of Contents
Breads.

Beverages and Cocktails.

Soups.

Cheese, Egg, Cereal, and Vegetable Entrees.

Fish.

Meats.

Poultry.

Vegetables.

Sauces, Relishes, and Stuffings.

Salads and Salad Dressings.

Sandwiches and Canapes.

Cakes and Frostings.

Cookies.

Puddings.

Pastry.

Appendix.

Index.

Large Quantity Recipes

    Product form

    A Paperback / softback by Margaret E. Terrell, Dorothea B. Headlund

    £98.80

    Includes FREE delivery

    RRP £104.00 – you save £5.20 (5%)

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      Book details

      Publisher John Wiley & Sons Inc
      Published 1 December 1988
      ISBN-13 9780471288541
      978-0471288541
      ISBN-10 0471288543
      Also in:
      Hotel, hospitality and catering trades

      Description

      Book Synopsis

      Practical, scalable recipes designed to reliably feed a crowd

      Large Quantity Recipes, 4th Edition, offers food service kitchens a repository of reliable recipes designed specifically for larger-scale production. Over 1,000 recipes designed to serve 50 or more are laid out for efficiency, with weights and volumes provided side-by-side along with pan measurements and references to equipment commonly found in commercial kitchens. Covering all courses including breads, meat, seafood, salads, desserts, cocktails and more, this invaluable resource facilitates menu planning at a variety of cost levels, reducing the need for substitution or scaling.



      Table of Contents
      Breads.

      Beverages and Cocktails.

      Soups.

      Cheese, Egg, Cereal, and Vegetable Entrees.

      Fish.

      Meats.

      Poultry.

      Vegetables.

      Sauces, Relishes, and Stuffings.

      Salads and Salad Dressings.

      Sandwiches and Canapes.

      Cakes and Frostings.

      Cookies.

      Puddings.

      Pastry.

      Appendix.

      Index.

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