Food for Fifty

For nearly sixty years, this excellent quantity for food production book has carried on a tradition of clearly explaining the full range of procedures and techniques involved in large-scale food preparation. This tenth edition continues the tradition with coverage expanded to reflect trends in tastes, the growing interest in nutritional values, and the increased call for catering and party service by food service organizations. It includes basic information, guidelines, and generally accepted methods of food preparation. It also includes over 200 fully-tested recipes for everything from main dishes to desserts, plus formulas for staples, guidelines for menu planning, roasting and cooking timetables, specifics of food quality standards, service requirements and table setting diagrams, wine selection guidelines, and recipe/measurement onversion tables. A valuable reference book for any professional involved in foodservice management.