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Modern Batch Cookery
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Table of Contents

List of Recipes. 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 Entrees. chapter ten Recipes for Side Dishes. chapter eleven Recipes for Baked Goods and Desserts. chapter twelve Recipes for Reception Foods. Glossary. Appendix. Index.

About the Author

Founded in 1946, The Culinary Institute of America is anindependent, not-for-profit college offering bachelor's andassociate degrees in culinary arts and baking and pastry arts, aswell as certificate programs in culinary arts and wine and beveragestudies. A network of more than 40,000 alumni has helped the CIAearn its reputation as the world's premier culinary college. TheCIA, which also offers courses for industry professionals and foodenthusiasts, has campuses in New York (Hyde Park), California (St.Helena), and Texas (San Antonio), as well as an additional locationin Singapore.

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