I seem to be in a place in my life where I am contemplating planning meals in quantity to serve 120.
This feeding of the multitudes is a low budget operation (please donate to your food bank. Thanks!) although we do usually have a respectable amount of labor available on the day to make it happen and an industrial kitchen.
We have a number of recipes in our file but I am wondering if a cookbook geared towards large-scale production might help some (esp. as we often need to Be Creative with what we get given). A quick look-see through Google popped out "Food for Fifty" (11th ed.) and "Large Quantity Recipes" (4th ed) as well-recommended tomes on the subject.
If anyone here with experience in big production cooking has experience with either of those books, or can point me towards other books or websites with Cheap/Filling/Tasty chow, I would appreciate it.
If anyone here with experience in big production cooking has experience with either of those books, or can point me towards other books or websites with Cheap/Filling/Tasty chow, I would appreciate it.
Oh, gosh. I will look and see if my cooking-school textbook still lingers on my shelves. If not, I will endeavor to get you the name and author and stuff. It's a good one. No frills, just simple, good food for a heckuva lot of people.
*facepalm*
I never knew you went to cooking school.
If you find the book, that would be grand. I'm actually quite capable of doing the math for adjustments (e.g. taking a recipe for 50 and ramping it up to 125).
I seem to remember a link to a military food site having been posted at some point, but I am being a bear of tiny brain right now. If someone could point me in its direction I'd appreciate it.
"Charlotte L. Blackmer" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
I seem to be in a place in my life where I am contemplating planning meals in quantity to serve 120.
This feeding of the multitudes is a low budget operation (please donate to your food bank. Thanks!) although we do usually have a respectable amount of labor available on the day to make it happen and an industrial kitchen.
We have a number of recipes in our file but I am wondering if a cookbook geared towards large-scale production might help some (esp. as we often need to Be Creative with what we get given). A quick look-see through Google popped out "Food for Fifty" (11th ed.) and "Large Quantity Recipes" (4th ed) as well-recommended tomes on the subject.
If anyone here with experience in big production cooking has experience with either of those books, or can point me towards other books or websites with Cheap/Filling/Tasty chow, I would appreciate it.
Thanks!
Charlotte
--
Many software programs have features that will convert a recipe for say 4 people to a recipe for 100 or more.
If anyone here with experience in big production cooking has experience with either of those books, or can point me towards other books or websites with Cheap/Filling/Tasty chow, I would appreciate it.
Oh, gosh. I will look and see if my cooking-school textbook still lingers on my shelves. If not, I will endeavor to get you the name and author and stuff. It's a good one. No frills, just simple, good food for a heckuva lot of people.
*facepalm*
I never knew you went to cooking school.
Well, it wasn't the Cordon Bleu or anything. Vocational school, in fact, but I loved it. So so much.
Quoted message said:
If you find the book, that would be grand. I'm actually quite capable of doing the math for adjustments (e.g. taking a recipe for 50 and ramping it up to 125).
I'll look tomorrow. So tired. *yawnstretch* I should be in bed.
"Charlotte L. Blackmer" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
I seem to be in a place in my life where I am contemplating planning meals in quantity to serve 120.
This feeding of the multitudes is a low budget operation (please donate to your food bank. Thanks!) although we do usually have a respectable amount of labor available on the day to make it happen and an industrial kitchen.
We have a number of recipes in our file but I am wondering if a cookbook geared towards large-scale production might help some (esp. as we often need to Be Creative with what we get given). A quick look-see through Google popped out "Food for Fifty" (11th ed.) and "Large Quantity Recipes" (4th ed) as well-recommended tomes on the subject.
If anyone here with experience in big production cooking has experience with either of those books, or can point me towards other books or websites with Cheap/Filling/Tasty chow, I would appreciate it.
Quoted message said:
Many software programs have features that will convert a recipe for say 4 people to a recipe for 100 or more.
Actually I can do the math myself; what I need from a large quantity cookbook is more in the lines of logistics and serving-size planning. Some things I would make for four I would never think of for ten ;-). I did note that the home-grown recipes do specify our available pans (e.g. "bake in three of the large trays"😉.
In article <[email hidden]>, Kswck <[email hidden]>
Quoted message said:
"Charlotte L. Blackmer" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
I seem to be in a place in my life where I am contemplating planning
Quoted message said:
Quoted message said:
meals in quantity to serve 120.
This feeding of the multitudes is a low budget operation (please
donate to
Quoted message said:
Quoted message said:
your food bank. Thanks!) although we do usually have a respectable
Quoted message said:
Quoted message said:
amount of labor available on the day to make it happen and an
industrial
Quoted message said:
Quoted message said:
kitchen.
We have a number of recipes in our file but I am wondering if a
cookbook
Quoted message said:
Quoted message said:
geared towards large-scale production might help some (esp. as we
often
Quoted message said:
Quoted message said:
need to Be Creative with what we get given). A quick look-see
through Google
Quoted message said:
Quoted message said:
popped out "Food for Fifty" (11th ed.) and "Large Quantity Recipes"
(4th
Quoted message said:
Quoted message said:
ed) as well-recommended tomes on the subject.
If anyone here with experience in big production cooking has
experience
Quoted message said:
Quoted message said:
with either of those books, or can point me towards other books or websites with Cheap/Filling/Tasty chow, I would appreciate it.
Quoted message said:
Many software programs have features that will convert a recipe for
say 4
Quoted message said:
people to a recipe for 100 or more.
Actually I can do the math myself; what I need from a large quantity cookbook is more in the lines of logistics and serving-size planning. Some things I would make for four I would never think of for ten ;-). I did note that the home-grown recipes do specify our available pans (e.g. "bake in three of the large trays"😉.
Charlotte
--
I was interested in your request but did not know how to respond to it as the collection i have is not available commercially. I have a large collection of recipes & notes from the 1920' through the 1950' from a now defunct catering firm.
If you had some suggestions as to particular or individual recipes or foods or ingredients ( meat, veggie, grains etc.) i would be happy to send along anything i might have.
The collection is standard American fare of the period but there are some gems in the collection. If you are interested i have the ratios for making up to 10 gallons of various stocks (fish, beef, veggie etc.).
"Joseph Littleshoes" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Charlotte L. Blackmer said:
In article <[email hidden]>, Kswck <[email hidden]>
Quoted message said:
"Charlotte L. Blackmer" <[email hidden]> wrote in message news:[email hidden]... >I seem to be in a place in my life where I am contemplating planning
Quoted message said:
> meals in quantity to serve 120. > > This feeding of the multitudes is a low budget operation (please
donate to
Quoted message said:
> your food bank. Thanks!) although we do usually have a respectable
Quoted message said:
> amount of labor available on the day to make it happen and an
industrial
Quoted message said:
> kitchen. > > We have a number of recipes in our file but I am wondering if a
cookbook
Quoted message said:
> geared towards large-scale production might help some (esp. as we
often
Quoted message said:
> need to Be Creative with what we get given). A quick look-see
through Google
Quoted message said:
> popped out "Food for Fifty" (11th ed.) and "Large Quantity Recipes"
(4th
Quoted message said:
> ed) as well-recommended tomes on the subject. > > If anyone here with experience in big production cooking has
experience
Quoted message said:
> with either of those books, or can point me towards other books or > websites with Cheap/Filling/Tasty chow, I would appreciate it.
Quoted message said:
Many software programs have features that will convert a recipe for
say 4
Quoted message said:
people to a recipe for 100 or more.
Actually I can do the math myself; what I need from a large quantity cookbook is more in the lines of logistics and serving-size planning. Some things I would make for four I would never think of for ten ;-). I did note that the home-grown recipes do specify our available pans (e.g. "bake in three of the large trays"😉.
Charlotte
--
I was interested in your request but did not know how to respond to it as the collection i have is not available commercially. I have a large collection of recipes & notes from the 1920' through the 1950' from a now defunct catering firm.
If you had some suggestions as to particular or individual recipes or foods or ingredients ( meat, veggie, grains etc.) i would be happy to send along anything i might have.
The collection is standard American fare of the period but there are some gems in the collection. If you are interested i have the ratios for making up to 10 gallons of various stocks (fish, beef, veggie etc.).
"Charlotte L. Blackmer" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
In article <[email hidden]>, Kswck <[email hidden]>
Quoted message said:
"Charlotte L. Blackmer" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
I seem to be in a place in my life where I am contemplating planning meals in quantity to serve 120.
This feeding of the multitudes is a low budget operation (please donate to your food bank. Thanks!) although we do usually have a respectable amount of labor available on the day to make it happen and an industrial kitchen.
We have a number of recipes in our file but I am wondering if a cookbook geared towards large-scale production might help some (esp. as we often need to Be Creative with what we get given). A quick look-see through Google popped out "Food for Fifty" (11th ed.) and "Large Quantity Recipes" (4th ed) as well-recommended tomes on the subject.
If anyone here with experience in big production cooking has experience with either of those books, or can point me towards other books or websites with Cheap/Filling/Tasty chow, I would appreciate it.
Quoted message said:
Many software programs have features that will convert a recipe for say 4 people to a recipe for 100 or more.
Actually I can do the math myself; what I need from a large quantity cookbook is more in the lines of logistics and serving-size planning. Some things I would make for four I would never think of for ten ;-). I did note that the home-grown recipes do specify our available pans (e.g. "bake in three of the large trays"😉.
Charlotte
It used to be that one could purchase military books, including cookbooks, from the Government Printing office. perhaps a little perseverence could locate them on the site.
