Large Quantity Recipes

by Margaret E. Terrell, Dorothea B. Headlund

Practical, scalable recipes designed to reliably feed a crowd Large Quantity Recipes , 4th Edition, offers food service kitchens a repository of reliable recipes designed specifically for larger-scale production. Over 1,000 recipes designed to serve 50 or more are laid out for efficiency, with weights and volumes provided side-by-side along with pan measurements and references to equipment commonly found in commercial kitchens. Covering all courses including breads, meat, seafood, salads, desserts, cocktails and more, this invaluable resource facilitates menu planning at a variety of cost levels, reducing the need for substitution or scaling.

528 pages, Paperback

First published August 1, 1988

Reviews

[Rusty · Rating 5 out of 5]

This is a wonderful book to use for quantity food preparation of any kind - a most useful resource for chefs, managers and owners in the food business. I highly recommend it.