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Top rated professional high quantity cooking books
Here are some top-rated professional high-quantity cooking books:
- "The Joy of Cooking" by Irma S. Rombauer: A classic cookbook that covers a wide range of topics, including high-quantity cooking.
- "The Professional Chef" by The Culinary Institute of America: A comprehensive cookbook that covers everything from basic cooking techniques to high-quantity cooking for large events.
- "Larousse Gastronomique" by Prosper Montagné: A classic French cookbook that includes recipes and techniques for high-quantity cooking.
- "The Cookbook for High-Volume Operations" by The National Restaurant Association: A cookbook specifically designed for high-quantity cooking in restaurants and other foodservice operations.
- "Quantity Food Preparation" by Andrew F. Smith: A textbook-style cookbook that covers the principles and techniques of high-quantity cooking.
- "Food Preparation for the Professional" by David Paul Brown: A comprehensive cookbook that covers everything from menu planning to high-quantity cooking.
- "The Large Quantity Cookbook" by Eileen Beran: A cookbook designed for large groups, including recipes and techniques for high-quantity cooking.
- "The Institutional Cookbook" by American Home Economics Association: A classic cookbook that includes recipes and techniques for high-quantity cooking in institutional settings.
- "Cooking for Large Crowds" by Rebecca Lindamood: A cookbook that provides recipes and techniques for high-quantity cooking, including menu planning and presentation.
- "High-Volume Cooking" by The International Association of Culinary Professionals: A cookbook that covers the techniques and principles of high-quantity cooking, including food safety and presentation.
Other notable mentions:
- "The Food Service Professional's Guide to Food Safety and Sanitation" by The National Restaurant Association: A guide to food safety and sanitation in high-quantity cooking operations.
- "The Art of Cooking for Large Groups" by Patricia Wells: A cookbook that provides recipes and techniques for high-quantity cooking, including menu planning and presentation.
- "Large Quantity Recipes" by The United States Department of Agriculture: A collection of recipes and techniques for high-quantity cooking, including nutritional information and food safety guidelines.
These cookbooks are highly rated and widely used in the foodservice industry, and can provide valuable information and techniques for high-quantity cooking.
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