Food for Fifty (What's New in Culinary & Hospitality)

Are you looking for the ultimate resource to revolutionize food production for large gatherings? Look no further than Food for Fifty (What's New in Culinary & Hospitality). This comprehensive and easy-to-follow book has everything you need to prepare and serve quality food in quantity. With tested quantity recipes, valuable tables, charts, and ready-to-use guidelines, this book is a must-have for students and food production professionals.

Written by renowned author Mary Molt, Food for Fifty has been referred to as the bible for quantity food production. First published in 1937, it has stood the test of time and is recognized as the most comprehensive resource on the market. Whether you're looking for recipe development information, menu planning guidelines, or food safety tips, this book has it all.

But that's not all! The new edition of Food for Fifty is filled with exciting features to take your culinary skills to the next level. With approximately 70 new recipes and variations, you'll never run out of ideas to impress your guests. The full, 4-color design with color photos adds a delightful visual element to your cooking journey. Updated information related to USDA.gov requirements ensures you stay compliant, and the expanded menu planning section provides even more flexibility.

Take your food production skills to new heights with Food for Fifty (What's New in Culinary & Hospitality). Don't miss out on this ultimate recipe book, teaching tool, and commercial kitchen resource. Get your copy today and unlock a world of culinary possibilities!

Order Your Copy Now