THE resource--for nearly 70 yearsthis exceptionally comprehensive book/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 meet quickly changing dining trends and satisfy the expectations of todays customer. Approximately seventy recipesorganized according to menu categories and applicable to all types of foodservices. Recipes are easily adaptable to incorporate new recipe ideas and presentations and suggestions are given for many variations of the basic recipes. Includes information on menu planning; yield adjustment procedures; marinades r
