Average Reviews:
(More customer reviews)I discovered this book several years ago while working as a hall director for a cooperative living residence hall. The college women who lived there cooked for their fifty housemates.
Molt's book was a godsend for us; the instructions were basic, easily understood, and useful.
The best aspect of Food for Fifty is the fact that, recipes aside, the book gives excellent tables and instructions for cooking times/weights/quantities beyond the recipes it lists. In other words, it is quite useful when adapting one's own recipes to meals for 50 or 100 people.
I have since used Food for Fifty in another food service job, where it was equally useful and well-received. I highly recommend it to anyone, whether you're doing institutional meals, church meals, or simply work with large food quantities on a regular basis. It's worth it!
Click Here to see more reviews about: Food for Fifty (13th Edition) (Pearson Custom Library: Hospitality and Culinary Arts)
This classic book is the resource for learning how to prepare and serve quality food in quantity. From caterers to food service managers, this book provides a wide variety of reliable quantity recipes and methods for planning, selecting and preparing menus for all types of food services. With over 100 new recipes, updated tables, and information on the latest techniques, this edition addresses safety and economic concerns, as well as the dining trends and expectations of today\'s consumer. Some new features include:New! Over 100 new recipes and recipe revisions.
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