Modern Batch Cookery

A complete guide to elegant, refined volume cooking for largefoodservice operations

Filled with beautiful full–color photographs, Modern BatchCookery appeals to the contemporary palates of demanding diners byoffering global flavors, healthier fare, and gorgeouspresentations. An essential guide for chefs, foodservice operators,and kitchen managers, this comprehensive guide brings the CIA′sknowledge and expertise to the volume kitchen with flavorful,artfully presented dishes as well as expert guidance on volumepreparation techniques.

Introduction.

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 BatchKitchen.

chapter six Recipes for Stocks, Soups, Sauces, and BasicFlavorings.

chapter seven Recipes for Breakfast and Brunch.

chapter eight Recipes for Salad Dressings, Salads, Sandwiches,and Appetizers.

chapter nine Recipes for Entrées.

chapter ten Recipes for Side Dishes.

chapter eleven Recipes for Baked Goods and Desserts.

chapter twelve Recipes for Reception Foods.

Glossary.

Appendix.

Index.

Founded in 1946, The Culinary Institute of America is anindependent, not–for–profit college offering bachelor′s andassociate degrees in culinary arts and baking and pastry arts, aswell as certificate programs in culinary arts and wine and beveragestudies. A network of more than 40,000 alumni has helped the CIAearn its reputation as the world′s premier culinary college. TheCIA, which also offers courses for industry professionals and foodenthusiasts, has campuses in New York (Hyde Park), California (St.Helena), and Texas (San Antonio), as well as an additional locationin Singapore.