Modern Batch Cookery
ISBN: 047029048X
EAN13: 9780470290484
Language: English
Pages: 436
Dimensions: 1.00" H x 11.00" L x 9.00" W
Weight: 5.00 lbs.
Format: Hardcover
Publisher: Wiley
Product is currently Out of Stock.
You can add it to your wishlist and you will be notified once we receive a copy.
Book Overview
A complete guide to elegant, refined volume cooking for large foodservice operations, Modern Batch Cookery appeals to the contemporary palates of demanding diners by offering global flavors, healthier fare, and gorgeous presentations.
Editor Reviews
From the Back Cover A complete guide to elegant, refined volume cooking for large foodservice operations Filled with beautiful full-color photographs, Modern Batch Cookery appeals to the contemporary palates of demanding diners by offering global flavors, healthier fare, and gorgeous presentations. An essential guide for chefs, foodservice operators, and kitchen managers, this comprehensive guide brings the CIA's knowledge and expertise to the volume kitchen with flavorful, artfully presented dishes as well as expert guidance on volume preparation techniques.
From the front Cover As much as the modern culinary scene has evolved over recent years to feature bolder flavors and reflect a healthier and more daring sensibility, even greater changes are happening in the foodservice industry. Culinarians and foodservice operators have a much wider variety of options than ever before to meet their guests' increasingly high expectations for quality. New flavor profiles from global cuisines offer foodservice professionals more choices in menu planning, while new equipment and technology enable volume kitchens to serve high-quality foods that taste and look just as good as dishes prepared in top-flight à la carte kitchens. Packed with helpful, beautiful, full-color photographs and vital information, Modern Batch Cookery brings the expertise of two of The Culinary Institute of America's Certified Master Chefs, Victor Gielisse and Ron DeSantis, into the volume kitchen with world-class guidance on creating enticing menus that will enthrall and intrigue even the most demanding guests. Recipes are designed to yield 50 servings and cover every meal and occasion. Moving beyond plain fare, these recipes include such contemporary and delectable dishes as Gorgonzola and Pear Sandwiches, Tequila-Roasted Oysters, and Chesapeake-Style Crab Cakes. Chapters include: The Culinary Professional--lays out duties, functions, stations, and mise en place in an efficient volume kitchen, as well as the professional and personal qualities that make an excellent chef. Menus and Recipes--explores menus as a marketing and informational tool and provides menu creation and planning guidelines, including strategies for developing healthy menu alternatives. Plating techniques and presentations are also covered, as well as food preparation strategies and standard equipment. The Importance of Flavor--offers a thorough review of flavors and flavor combinations, including the use of spices and sauces. Cooking Techniques--summarizes basic professional techniques appropriate for volume cooking, including how to hold food without losing texture, volume food safety, and procedures for cooling and reheating foods while maintaining their quality. Stocks, Soups, and Sauces for the Modern Batch Kitchen--covers the basic procedures for preparing stocks and soups as well as the grand sauces, demi-glace, compound butters, and more. In addition, the book features more than 200 recipes, including stocks, sauces, and soups; breakfast and brunch; salad dressings, salads, sandwiches, and appetizers; entrées; side dishes; baked goods and desserts; and reception foods. With a focus on flavorful volume dishes that provide healthier and more nutritious options, Modern Batch Cookery is ideal for chefs and foodservice operators who serve a contemporary and sophisticated clientele.