Publisher's Synopsis
Converting weights and measurements, concerns about nutrition, specialized equipment, hard–to–find ingredients––questions about these and a thousand other things can make cooking in quantity a trying experience, for cook and consumer alike. With a wealth of information on everything from equivalents to utensils, and with tasty large quantity recipes for all types of food from croissants and scones to spinach souffle, pizza primavera, black forest cake, and moo go gai pan, this book takes the trials out of cooking for crowds.
Chefs, dietitians, nutritionists, and foodservice managers will welcome this wide assortment of recipes––500 in all––suited to menus for restaurants, hotels, schools and universities, hospitals, and nursing homes. These standardized quantity recipes will ad zest to regular menus or brighten special occasions, and all with careful attention to concerns about nutrition, quality, yield, and cost.
