Re: ??COMMERCIAL PRETZEL /PIZZA DOUGH/BAGEL RECIPES

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

• Amazon.com

Follow Ups:

• Re: ??COMMERCIAL PRETZEL /PIZZA DOUGH/BAGEL RECIPES mark 02:01:04 12/24/97 (4)
  • Re: ??COMMERCIAL PRETZEL /PIZZA DOUGH/BAGEL RECIPES what do you know, you jerk? someone asks for a recipe and you send them to a bookstore. i guess if you ran across an accident victim you'd refer them to a medical encyclopedia. 22:55:44 7/24/98 (1)
    • Flame-Boy -- you're back! Susan L 09:40:15 7/25/98 (0)
  • "Professional Baking" by Wayne Gisslen Susan 21:30:23 12/24/97 (1)
    • Re: "Professional Baking" by Wayne Gisslen Joe 23:15:41 12/28/97 (0)