Creative Quantity Cooking PDF Download

Author: Nell J. McCormack
Publisher: Jones & Bartlett Learning
ISBN: 9780834200586
Category : Business & Economics
Languages : en
Pages : 412

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Author:
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 80

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Author: Jill Patrice Bond
Publisher: Heart & Home Publishing
ISBN: 9780984181629
Category :
Languages : en
Pages : 446

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Author: Susan Wyler
Publisher: Rodale Books
ISBN: 1609612132
Category : Cooking
Languages : en
Pages : 291

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Book Description
Susan Wyler's indispensable classic is back in print-now better than ever, with more than a dozen new menus, over 70 new recipes, and a wealth of updated strategies The original edition of Cooking for a Crowd won great praise all around: Florence Fabricant named it one of the New York Times best books of the season. Perla Meyers, author of How to Peel a Peach, advised, "Keep this book as a reference whenever you are entertaining." And Rose Levy Berenbaum, author of The Cake Bible, declared, "She puts together the components of a dinner with the passion, perfection, and ease of a master painter. The game plans . . . enable any cook to impress without risk." This new edition builds on the premise of the original-that many a home cook can manage the occasional dinner party for 4 to 6, but when it comes to entertaining a crowd of 10 or more, the logistics become exponentially more complicated. Wyler's ingeniously user-friendly combination of creative menus, do-ahead game plans, and crowd-pleasing recipes makes it possible for any home cook to entertain on a large scale. Wyler has expanded the volume to include over 225 recipes and 35 menus for a variety of sizes and occasions-such as Tuscan Lunch for 12 to 16, Black and Orange Halloween Party for 24, even a Wedding Supper for 50. A perfect balance of inspiring and instructive, Cooking for a Crowd is a must-have for all home cooks who want to bring large groups of family and friends together at the table.

Author: Lenore Richards
Publisher:
ISBN:
Category : Caterers and catering
Languages : en
Pages : 220

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Author: Sidney Aptekar
Publisher:
ISBN:
Category : Bread
Languages : en
Pages : 134

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Author: Lenore Richards
Publisher: Forgotten Books
ISBN: 9780266193197
Category : Cooking
Languages : en
Pages : 210

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Excerpt from Quantity Cookery: Menu Planning and Cooking for Large Numbers This book has been written in response to the many requests for practical help in the planning of menus and for the recipes in use in the cafeteria under the management of the authors. This book 18 designed primarily to assist the managers of food departments in institutions. However, it is hoped that the chapters on menu planning, the recipes, and the list of Weights and their approximate measures may prove useful as a text for those teachers of institution management who have the problem of teaching large quantity cookery and menu planning. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

Author: Vanessa Barrington
Publisher: Chronicle Books
ISBN: 0811872688
Category : Cooking
Languages : en
Pages : 182

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“Everything you need to know about the delicious new world of beans in this pioneering [recipe] book . . .A keeper.” —Paula Wolfert, James Beard and Julia Child Award–winning cookbook author Who would have thought a simple bean could do so much? Heirloom bean expert Steve Sando provides descriptions of the many varieties now available, from Scarlet Runners to the spotted Eye of the Tiger beans. Nearly ninety recipes in the book will entice readers to cook up bowls of heartwarming Risotto and Cranberry Beans with Pancetta, or Caribbean Black Bean Soup. Close-up photos of the beans make them easy to identify. Packed with protein, fiber, and vitamins, these little treasures are the perfect addition to any meal. “Heirloom Beans is no less than a promise of good things to come from this humble but rather magical food.” —Deborah Madison, James Beard and Julia Child Award–winning cookbook author of Vegetarian Cooking for Everyone “Heirloom Beans is the ultimate kiss and tell all of legendary legumes. A delicious recipe and savory story for every heirloom bean.” —Annie Somerville, cookbook author and chef, Greens Restaurant “We give Rancho Gordo beans a place of honor at our restaurants.” —Thomas Keller, James Beard award-winning chef, cookbook author and restaurateur, French Laundry

Author: Taylor University (Upland, Ind.)
Publisher:
ISBN:
Category : Universities and colleges
Languages : en
Pages : 134

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Author: Andrea LeTard
Publisher: Susan Schadt Press LLC
ISBN: 9780997355970
Category : Cooking
Languages : en
Pages : 224

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Book Description
Andrea's Cooktales: A Keepsake Cookbook. Learn New Recipes, Treasure Old Ones is the debut book of one of America's top 100 home cooks. This heirloom cookbook is meant to be savored, splattered, and shared. It features "New-Generation" Southern recipes that are unique, fun, and easy to follow. Special stories are behind every recipe, which will inspire your own memories and stories. Learn new recipes to add to your weekday as well as holiday meal rotations. From appetizers to dessert, recipes are both naughty (for splurging) and nice (for healthy eating). A notes section is included for cooking/food questions and answers, as well as journal areas to jot down stories and enter family recipes. The perfect gift book, it features a scuff-resistant hardcover, Smythe-sewn binding and a ribbon bookmark that will ensure it will be passed along for years. With delicious photography by Memphian Nicole Cole and a foreword by Memphis restaurateur and chef Jennifer Chandler.