Research and Markets: Modern Batch Cookery – a Complete Guide to Volume …

Key Topics Covered:

Chapter One The Culinary Professional.

Chapter Two Menus, Recipes, and Special Events.

Chapter Three The Importance of Flavor.

Chapter Four General Cooking Techniques.

Chapter Five Stocks, Soups, and Sauces for the Modern Batch Kitchen.

Chapter Six Recipes for Stocks, Soups, Sauces, and Basic Flavorings.

Chapter Seven Recipes for Breakfast and Brunch.

Chapter Eight Recipes for Salad Dressings, Salads, Sandwiches, and Appetizers.

Chapter Nine Recipes for Entres.

Chapter Ten Recipes for Side Dishes.

Chapter Eleven Recipes for Baked Goods and Desserts.

Chapter Twelve Recipes for Reception Foods.

Author:

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.

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