Food for Fifty: 9th edition

by Mary Molt, Grace Shuart

For courses in Quantity Food Production and Foodservice Management. THE resource--for over 65 years--for students and professionals in quantity food production and foodservice management. Exceptionally comprehensive, this classic text/reference provides basic technical food production information; offers a wealth of high-quality, standardized, quantity recipes applicable to most types of foodservices; and clearly explains the full range of generally accepted procedures and techniques involved in quantity food preparation. Very contemporary in perspective, it provides a host of "new tools" for helping food professionals and students meet quickly changing dining trends and satisfy the expectations of today's customer.

Genres: Cookbooks, Cooking, Food

880 pages, Hardcover

First published December 31, 1985

Reviews

[Cmbukowski · Rating 1 out of 5]

This book is very dated, recipes are old and not updated. I work in a community kitchen that feeds those who need a nutritious and healthy meal. We get a lot of donated food that is highly processed and I was hoping this work would help us make large quantities of healthier food. I remember this book from school in the 80's and I don't think the recipes have been updated since.

[Rusty · Rating 5 out of 5]

This is an excellent book for any one in the food preparation field - chef, manager, or owner. Molt has many year of experience in that area and has put what she learned into this revised edition of the original Food for Fifty.

[Catherine Woodman · Rating 3 out of 5]

This is very 1950's food, but gives good ideas about how much you need for feeding larger crowds

[Verena · Rating 3 out of 5]

I agree with another reviewer--the food seems like it's from a bygone era, but it did give good advice about preparing large recipes, as well as how to set up and keep food safe.