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Modern batch cookery / Victor Gielisse and Ron De Santis

Author
Gielisse, Victor
Published
Hoboken, N.J. : John Wiley & Sons, [2011]
Copyright Date
©2011
Physical Description
xi, 436 pages : color illustrations ; 29 cm
Additional Creators
De Santis, Ron

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Contents
The culinary professional -- Menus, recipes, and special events -- The importance of flavor -- General cooking techniques -- Stocks, soups, and sauces for the modern batch kitchen -- Recipes for stocks, soups, sauces and basic flavorings -- 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.
Summary
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 food-service 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 a la carte kitchens. --
Packed with helpful, beautiful, full-color photographs and vital information, Modern Batch Cookery brings die expertise of two of The Culinary Institute of Americas 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. --
In addition, the book features more than 200 recipes, including stocks, sauces, and soups; breakfast and branch; salad dressings, salads, sandwiches, and appetizers; entrees; 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. --
Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts, as well as certificate programs in culinary arts and wine and beverage studies. A network of more than 40,000 alumni has helped the CIA earn its reputation as the world's premier culinary college. The CIA, which also offers courses for industry professionals and food enthusiasts, has campuses in New York (Hyde Park), California (St. Helena), and Texas (San Antonio), as well as an additional location in Singapore. --Book Jacket.
Subject(s)
ISBN
9780470290484 (cloth : acid-free paper)
047029048X (cloth : acid-free paper)
Note
Includes index.
Source of Acquisition
UP-PAT copy: Purchased with funds from the Memorial Donations In Honor of Capt. Jessica S. Conkling, USMC; 2011.
View MARC record | catkey: 7154798