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Modern Batch Cookery

Modern Batch Cookery

The Culinary Institute of America (CIA)

ISBN: 978-0-470-29048-4 February 2011 448 Pages


In Stock



A complete guide to volume cooking for restaurants, caterers, hotels, and other large foodservice operations

Modern Batch Cookery offers up-to-date information with a focus on healthy cooking, nutrition, and smart menu planning. Preparing healthy, high-quality food in volume is a challenge for even the most experienced foodservice professional. Modern Batch Cookery provides the most contemporary and up-to-the-minute resource on the topic. The recipes are designed to yield 50 servings, and cover every meal part and occasion. Modern Batch Cookery contains more than the plain fare typical of institutional foodservice-these modern, delectable recipes include Gorgonzola and Pear Sandwiches, Tequila-Roasted Oysters, Chesapeake-Style Crab Cakes, and many more.

  • Features more than 200 healthy, nutritious, large-batch recipes
  • Includes chapters on Stocks, Sauces, and Soups; Breakfast and Brunch; Salads, Sandwiches, and Appetizers; EntrŽes; Side Dishes; and Baked Goods and Desserts
  • Provides pertinent information, including conversion charts and a glossary, as well as full-color photos of finished dishes that provide fresh ideas in plating and presentation
  • Covers all the essentials of menu and recipe development

Modern Batch Cookery is a comprehensive resource for chefs and foodservice operators working in schools, hospitals, nursing homes, banquet facilities, country clubs, and catering companies.

List of Recipes.


chapter one The Culinary Professional.

chapter two Menus, Recipes, and Special Events.

chapter three The Importance of Flavor.

chapter four General Cooking Techniques.

chapter five Stocks, Soups, and Sauces for the Modern Batch Kitchen.

chapter six Recipes for Stocks, Soups, Sauces, and Basic Flavorings.

chapter seven Recipes for Breakfast and Brunch.

chapter eight Recipes for Salad Dressings, Salads, Sandwiches, and Appetizers.

chapter nine Recipes for Entrées.

chapter ten Recipes for Side Dishes.

chapter eleven Recipes for Baked Goods and Desserts.

chapter twelve Recipes for Reception Foods.