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Cost-Effective Recipes for 10 to 100 |
| Carolyn Breeding (EPI Corporation, Richmond, Kentucky); Donna Foster (Shriner's Hospital, Lexington, Kentucky) |
| Other Van Nostrand Reinhold Titles of Related Interest Quantity Food Production, Planning, and Management Second Edition By John B. Knight and Lendal H. Kotschevar 512 pages, 7 ⅜ × 9 ¼, illustrated Setting the standard for quantity food production texts, this updated second edition features five new chapters on foodservice management. It is a comprehensive introduction to quantity food operations written from a production and management perspective. Chapters progress from the basics of planning an Operation to the preparation of food in quantity, with many quantity recipes included. Along with a greater emphasis on management, the authors have included more information on accounting, computers, menu analysis, and pricing. Culinary Nutrition for Foodservice Professionals By Carol A. Hodges 304 pages, 7 ½ × 9 ¼, illustrated Written specifically for people who actually prepare food—professional chefs, cooks, and students of the culinary arts—this book provides scientific and applied principles of nutrition and explains how they are related to the needs of foodservice professionals. It covers the current trend toward more healthful eating, as well as traditional issues, such as institutional foodservice. There is a unique section on physiological environmental stresses at the foodservice worksite, with nutritional and fitness-related recommendations for relief. In addition, this text is endorsed by the American Culinary Federation and recommended as a review for completion of its certification program. Includes a foreword by Julia Child. Large Quantity Recipes Fourth Edition By Margaret E. Terrell and Dorothea V. Headlund 512 pages, 8 ½ × 11, illustrated Here’s a veritable trove of popular quantity recipes—straight from professional foodservice kitchens. All the recipes—most serving fifty adult portions—have been professionally tested and chosen for this book based on their popularity in both large and small commercial foodservice operations (restaurants, university and school cafeterias, and hospital and nursing home facilities). Directions for preparation are stated clearly and simply in logical order, and handy tables are included to aid in recipe preparation. For added convenience, all ingredient measures are in both metric and U.S. weight and volume. Ah excellent source of dependable recipes for foodservice managers.
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| Cloth Bound |
222 Pages,
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Item #:
Price: |
0471290351
$75.00 |
John Wiley & Sons, Inc. | |
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