Modern Batch Cookery

Introduction.

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.

Glossary.

Appendix.

Index.