Food for Fifty or Real Men Cook

Food for Fifty

Author: Mary Molt

The twelfth edition of Food for Fifty, with all the features that have made it an invaluable food production resource for nearly 70 years, is attractively designed with more color photographs, easier-to-read charts and tables, and an improved user-focused layout. This new edition also serves as an unparalleled source for standardized quantity recipes and as a useful tool for developing menu items based on ideas gleaned from pictures or recipes in popular magazines and culinary publications.

Food professionals and students are encouraged to use the book's recipes and information as the foundation for adapting nearly any recipe to make a quality food product. They are encouraged to apply the recipe writing and standardizing principles as used in Food for Fifty recipes when adapting recipes from less-standardized sources.

Featured include:

• Resource for a broad variety of tested quantity recipes
• Approximately 50 new recipes including non-meat, pasta, bean, and vegetable entrees
• Improved HACCP and food safety information
• Updated tables, charts, and cooking information
• General information plus purchasing and storage guidelines for most food categories
• Expanded fresh produce chapter with pictures to identify fruits and vegetables
• Production fundamentals—kitchen readiness, production scheduling, cooking methods
• Food product evaluation forms and information
• Knife care and identification of various knife cuts
• Newly organized chapters sequenced for teaching quantity food production skills followed by quantity recipes

Food for Fifty,Twelfth Edition, expertly provides readers with the fundamentals for producing quality food in quantity. This book makes available in one comprehensive text the food production information and recipes necessary for keeping up with ever-changing dining trends and for satisfying the expectations of today's customer.

Table of Contents:

Pt. 1	Food Preparation Information	1
Pt. 2	Recipes	69
Pt. 3	Planning the Menu and Special Events	623
App. A	Suggested Menu Items	653
App. B	Use of Herbs and Spices in Cooking	661
App. C	Potentially Hazardous Foods	665
	Glossary of Menu and Cooking Terms	667
	Index	675
	About the Author	693

Book review: Operations Strategy or Economic Evaluation in Health Care

Real Men Cook: More Than 100 Easy Recipes Celebrating Tradition and Family

Author: Karega Kofi Moyo

A delicious, heartwarming collection of soul-stirring stories and soul-satisfying recipes, from real men who do it in the kitchen!

Every Father's Day, men -- from the guy next door to politicians, entrepreneurs, athletes, and artists -- gather together in cities across the country to participate in Real Men Cook for Charity events. It has become the largest Father's Day charity event in the United States, raising over a million dollars for charities such as the Boys & Girls Clubs of America, the YMCA, and Real Men Charities, Inc., for various family and health initiatives.

Now, some of the remarkable Real Men Cook volunteers have come forward to express their love of cooking, family, and community by sharing more than one hundred delectable recipes (some handed down over the generations) and the memories that inspire them to live as Real Men. A unique book with a priceless legacy that will nourish your family in body and spirit.