Large Quantity Recipes, Fourth Edition (Paperback)

by Margaret E. Terrell (Author), Dorothea B. Headlund (Author) "Bread is a favorite food throughout the world, and one that lends itself to many interesting variations..." (more)
Key Phrases: ham soup base, greased pudding pans, celery rings, Weight Volume, Salt Procedure, Minute Icing (more...)

Editorial Reviews

From the Inside Flap
Large Quantity Recipes Fourth Edition Terrell • Headlund Quality is just as important as quantity to a successful and thriving foodservice operation. This revised edition of your most reliable working recipe file offers over 1,000 quality consumer- and kitchen-tested recipes that will save time and food costs while satisfying even the most demanding customers. Stated clearly and simply, the recipe procedures enable you to work quickly and economically. Among the new recipes:

• famous Persian butterscotch pie
• delicious blueberry corn muffins
• tasty cranberry coffee cake
• fabulous four grain bread
• luscious lemon bars
• delightful chocolate crinkle cookies

In addition, you’ll find classic recipes for everything from beverages, breads, and entrees to cookies, puddings, and pastries. The tables of cooking temperatures, weights, volumes, and substitute ingredients will help to make your operation run smoothly and build a satisfied and loyal clientele. The fourth edition of Large Quantity Recipes extends to new areas of business, including inplant foodservice, nursing and retirement homes, church and school foodservice operations, and commercial restaurants. So whether you’re a supervisor of multiple units with a limited amount of time…a new employee struggling with production and service requirements in a large quantity kitchen…an accountant calculating menu costs…or a student preparing for foodservice systems management, Large Quantity Recipes will serve as the cornerstone of your entire operation.

About the Author
About the authors Margaret E. Terrell, D.Sc., Professor Emeritus, was a Professor of Home Economics and Director of the Administrative Dietetic Internship at the University of Washington for 42 years. She was also the owner of the Persian Dining Room and Terrell Dining Service, which operated the concessions at several industrial foodservice facilities, including American Can Company, Safeco Insurance Company, and Fisher Flouring Mills. She has written numerous articles and is the author of Professional Food Preparation; For Goodness Sake, Mary McCrank’s Dinner House Recipes; and is co-author of Foodservice Planning: Layout and Equipment. Dorothea B. Headlund is a foodservice consultant. She has served as catering manager and food buyer for the University of Washington Dining Halls, and as supervisor of Terrell Dining Service. She also helped plan and organize the Safeco Insurance Company home office cafeteria. Ms. Headlund has over thirty years’ experience in institutional and industrial foodservice, commercial restaurants, and clubs.

Product Details

• Paperback: 528 pages
• Publisher: Wiley; 4th edition (December 3, 2008)
• Language: English
• ISBN-10: 0471288543
• ISBN-13: 978-0471288541
• Product Dimensions: 11.3 x 8.8 x 1.4 inches
• Shipping Weight: 2.8 pounds (View shipping rates and policies)
• Average Customer Review: 5.0 out of 5 stars See all reviews (4 customer reviews)
• Amazon.com Sales Rank: #430,622 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

54 of 54 people found the following review helpful:

5.0 out of 5 stars A thorough, easy to read and easy to follow cookbook., May 17, 1998

By A Customer

The recipes in this cookbook are all prepared in quantities of 50. It contains both US Standard and Metric weights and measures. The dishes are basic and easy to prepare. This is very important when you are dealing with feeding a large number of people. I have personally used many recipes from this book to serve over 200 people. All the dishes were well received. They turned out exactly as they should and the cookbook even has additional information to aid in figuring how much of each ingredient to buy. When it comes to cooking in bulk, this book is - hands downs - my favorite.

35 of 35 people found the following review helpful:

5.0 out of 5 stars Bulk Preparation at it's best!, April 29, 2000

By	Scott Anderson "Sharpsburg" (Shepherdstown, WV) - See all my reviews (REAL NAME)

This cookbook is an invaluable resource for my catering department as well as a basis for recipes for my culinary class. They are easy to follow and have both Metric and U.S. measurements for ease of conversions.

Since purchasing this book, I've enjoyed preparing many epicurean delights from within it's pages. I've been able to provide nutritious, eye pleasing meals for over 300 along with scaling several recipes down to meet the dietary needs of only 20 to 30 guests.

Cooking in bulk is a snap with this book, because it takes the guesswork out of the kitchen!

14 of 14 people found the following review helpful:

5.0 out of 5 stars For the subject it doesn't get any better, March 8, 2001

By	Stephanie Manley (Houston, TX) - See all my reviews (TOP 500 REVIEWER)    (REAL NAME)

When I found myself having to cook up food for large groups, I found this book invaluable. The book is well laid out, gives easy to follow conversions, and the recipes turn out well. The book has a wide variety so you are able to use this book for many different meals. Best of all the recipes turn out very well. I was able to use this book in helping me scale up other recipes as well. This is a definate must if you do large scale cooking!