Modern Batch Cookery
by Victor Gielisse

Modern Batch Cookery is 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. The recipes 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

Contents

1. The Culinary Professional
2. Menus, Recipes, and Special Events
3. The Importance of Flavor
4. General Cooking Techniques
5. Stocks, Soups, and Sauces for the Modern Batch Kitchen
6. Recipes for Stocks, Soups, Sauces, and Basic Flavorings
7. Recipes for Breakfast and Brunch
8. Recipes for Salad Dressings, Salads, Sandwiches, and Appetizers
9. Recipes for Entrées
10. Recipes for Side Dishes
11. Recipes for Baked Goods and Desserts
12. Recipes for Reception Foods

Index

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