Food for Fifty (12th Edition)

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Editorial reviews

Product Description
For courses in Quantity Food Production and Foodservice Management. THE resource--for nearly 70 years--for students and professionals in quantity food production and foodservice management. Exceptionally comprehensive, this classic text/reference provides basic technical food production information; offers a wealth of high-quality, standardized, quantity recipes applicable to most types of foodservices; and clearly explains the full range of generally accepted procedures and techniques involved in quantity food preparation. Very contemporary in perspective, it provides a host of "new tools" for helping food professionals and students meet quickly changing dining trends and satisfy the expectations of today's customer.

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Customer reviews

review by: date: 2008-12-29 rating:
This is the best book for quanity cooking
This Book Food For 50 can't be beat. I am a merchant seeman and have owned several editions of Food for 50. I have been using them for about 35
Years on ship. I would be like a missing hand without it. I have used it even today on my job. I am waiting for it to come out on Kindle to buy another one to cut out all the weight. I have seen no match anywhere and at home I collect cookbooks. There I have over a hundred cookbooks. Again Food For 50 can't be beat.

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review by: date: 2008-10-06 rating:
Food for Fifty Cook Book
The Food for Fifty (12th Edition)cook book is a good reference book for an institutional kitchen. It has some HACCP information , as well as numerous charts and guides to serving,portioning and preparing food.

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review by: date: 2007-10-19 rating:
Foof for Fifty Cookbook
Food for Fifty (12th Edition)Excellent book great recipes and helpful tips throughout the book

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review by: date: 2006-05-09 rating:
I liked it
I had to buy this book for my Quantity Foods course as a part of my Dietetics major. I actually liked the book, and I am going to keep it for later use. I thought the book was organized very well. Some of the charts in Chapter 2 and 5 that we used quite often were a little hard to find (because there are so many!).
It also presented a good overview of things you wouldn't think would be in the book, such as the school lunch program, etc.
I liked it!


review by: Certified Executive Chef date: 2006-02-25 rating:
Wow!!! A must have for all chefs
I had seen this book at a friends business and thought it was good. Since I have ordered and received it I have had the chance to really review the contents and find it one book that I can use daily. The CD rom is also fantastic in the number of recipes it contains. One nice feature is that you can size the recipes to what you need. Another great plus. Well worth the money. Tom Elliott, CEC

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