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Modern batch cookery

Author: Victor Gielisse; Ron De Santis
Publisher: Hoboken, N.J. : John Wiley & Sons, ©2011.
Edition/Format:   Print book : EnglishView all editions and formats
Database:WorldCat
Summary:

From caterers and universities to hospitals and the military, there are countless foodservice operations that need to be able to prepare healthy, high-quality food in large quantities. This book  Read more...

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Document Type: Book
All Authors / Contributors: Victor Gielisse; Ron De Santis
ISBN: 9780470290484 047029048X
OCLC Number: 435629017
Notes: Includes index.
Description: xi, 436 pages : color illustrations ; 28 cm
Contents: The culinary professional --
Menus and recipes --
The importance of flavor --
Cooking techniques --
Stocks, soups, and sauces for the modern batch kitchen --
Recipes for stocks, sauces and soups --
Recipes for breakfast and brunch --
Recipes for salad dressings, salads, sandwiches, and appetizers --
Recipes for entrees --
Recipes for side dishes --
Recipes for baked goods and desserts --
Recipes for reception foods.
Responsibility: Victor Gielisse and Ron De Santis.

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