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Professional Quantity Cooking: Basic Courses, Methods and Formulas
by The Culinary Institute of America, Franes L. Roth, and Crete M. Dahl
Available from Amazon
$144.00
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Product Description
This is a 6"x9.25" hard cover book with medium blue cloth boards, having silver lettering on front and spine areas. The title page has the title of the book plus an illustration of a three-story older building (perhaps the Culinary Institute of America on 393 Prospect St., New Haven, CT), enveloped in a line drawing of a chef's hat. 1957, shown on the back of the title page, is the only date given. Nineteen chapters offer such titles as Basic Menus for the Most-Ordered Meals in American Food Operations, Basic Methods for Preparing Soup, Vegetable Cookery for Flavor & Appearance, Salad Dressings, Good Coffee - How to Make It, Stewarding and Storage. On pages xii and xiii, 41 titles for illustrations are given. Just a few: Cake cut by President Eisenhower, Decorating ham for a buffet, Fry kettle for deep fat frying, Coquille Shell and Gratin Dish, Studdents use all types of commercial equipment, Braise pan (Rotissoir), Cost Chart for Beverages, Accurate 'in and out' records. 252 pages.
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Professional Quantity Cooking: Basic Courses, Methods and Formulas
by The Culinary Institute of America, Franes L. Roth, and Crete M. Dahl
Available from Amazon
$144.00
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