Posted by mark on December 24, 1997 at 02:01:04:
In Reply to: Re: ??COMMERCIAL PRETZEL /PIZZA DOUGH/BAGEL RECIPES posted by Susan L on November 19, 1997 at 08:47:09:
: : 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
The real "bible" is Professional Baking by Wayne Gisslen.