Inhaltsverzeichnis

List of Recipes.
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 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 Entrées.
chapter ten Recipes for Side Dishes.
chapter eleven Recipes for Baked Goods and Desserts.
chapter twelve Recipes for Reception Foods.
Glossary.
Appendix.
Index.

Beschreibung

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 foodservice 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 à la carte kitchens.
Packed with helpful, beautiful, full-color photographs and vital information, Modern Batch Cookery brings the expertise of two of The Culinary Institute of America's 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.
Chapters include:
The Culinary Professional-lays out duties, functions, stations, and mise en place in an efficient volume kitchen, as well as the professional and personal qualities that make an excellent chef.
Menus and Recipes-explores menus as a marketing and informational tool and provides menu creation and planning guidelines, including strategies for developing healthy menu alternatives. Plating techniques and presentations are also covered, as well as food preparation strategies and standard equipment.
The Importance of Flavor-offers a thorough review of flavors and flavor combinations, including the use of spices and sauces.
Cooking Techniques-summarizes basic professional techniques appropriate for volume cooking, including how to hold food without losing texture, volume food safety, and procedures for cooling and reheating foods while maintaining their quality.
Stocks, Soups, and Sauces for the Modern Batch Kitchen-covers the basic procedures for preparing stocks and soups as well as the grand sauces, demi-glace, compound butters, and more.
In addition, the book features more than 200 recipes, including stocks, sauces, and soups; breakfast and brunch; salad dressings, salads, sandwiches, and appetizers; entrées; 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.

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