Even
though I've only made 2 recipes from this
Modern Batch
Cookery by The Culinary Institute of America
book, I've actually made some of these same recipes from the Pro Chef 8th edition.
There are several identical recipes from the Pro Chef in here, only scaled up
for 50. I have no problem myself with the duplication of these recipes, as a
lot of people probably wouldn't buy both of these books. The ones I've made
from this book are the 'Roasted Peppers and Goat Cheese Canapes', and the
'Chocolate Mousse.' Both turned out nicely and were well received.
The first Modern Batch Cookery 4 chapters are principles and guidelines for large quantity cooking. I found it interesting, but much of this information is in the Pro Chef also. There is also a lot of the theory of cooking and food costing, so if you're not interested in that, you might want to skim those sections. There is also a section on food safety, and it is fairly recent because it uses 41 and 135 degrees as the cool and hot temperatures. If you're at all familiar with food safety, you know what those are already, but it doesn't hurt to remind us. If you don't know those things, then get the latest Servsafe manual, as food safety is important, even at home.
Next come the Modern Batch Cookery recipes, and they're arranged in the usual manner. Stocks, soup, and sauces then breakfast and brunch items salads, apps and sandwiches entees side dishes, desserts and last but not least, a chapter on reception foods.
The first Modern Batch Cookery 4 chapters are principles and guidelines for large quantity cooking. I found it interesting, but much of this information is in the Pro Chef also. There is also a lot of the theory of cooking and food costing, so if you're not interested in that, you might want to skim those sections. There is also a section on food safety, and it is fairly recent because it uses 41 and 135 degrees as the cool and hot temperatures. If you're at all familiar with food safety, you know what those are already, but it doesn't hurt to remind us. If you don't know those things, then get the latest Servsafe manual, as food safety is important, even at home.
Next come the Modern Batch Cookery recipes, and they're arranged in the usual manner. Stocks, soup, and sauces then breakfast and brunch items salads, apps and sandwiches entees side dishes, desserts and last but not least, a chapter on reception foods.
Or
Download pdf ebook
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Modern
Batch Cookery Download PDF ebook
The Culinary Institute of America (CIA)
(Author) | Paperback: 448 pages |
Publisher: Wiley
