Posted by Susan L on November 19, 1997 at 08:47:09:
In Reply to: ??COMMERCIAL PRETZEL /PIZZA DOUGH/BAGEL RECIPES posted by prep cook on November 17, 1997 at 13:28:15:
: PS:ANYONE KNOW WHERE I CAN GET LARGE BATCH RECIPES FOR A
: TAKE OUT TYPE RESTAURANT..HELP!!!
Dear Pizza Dude,
It's definitely time for you to acquire some basic reference material! Try this --
Go to the online bookseller Amazon.com. (Link provided below.)
Click on “Search.”
Enter any of the following categories:
“Quantity cookery”
“Quanity cooking”
“Quantity Food Production And Service”
“COOKING/WINE”
“Quantity”
You will get back a list of *lot* of titles, along the lines of:
The New Professional Chef, 6th Ed. by Mary D. Donovan, Editor
(NY: Van Nostrand Reinhold, 1995), ISBN: 0442019610, Hardcover
List: $59.95, Amazon.com Price: $41.97, You Save: $17.98 (30%)
The Professional Pastry Chef, 3rd Ed. by Bo Friberg
(NY: Van Nostrand Reinhold, 1995), ISBN: 0442015976, Hardcover
List: $59.95, Amazon.com Price: $41.97, You Save: $17.98 (30%)
Chef's Book of Formulas, Yields, & Sizes, 2nd Ed. by Arno Schmidt
(NY: Van Nostrand Reinhold, 1996), ISBN: 0442022034, Hardcover
List: $42.95, Amazon.com Price: $42.95
Perhaps one of the pro's might recommend a good book for your purposes.
Regards,
Susan L