Great Menu Ideas for the Professional Kitchen.
MENU BOOSTER - Volume 2.
The Menu Planning Assistant for the Professional Chef, Commercial Kitchen and Serious Home Entertainer.
Menu Planning Genius - Inspire and Innovate.
Chapters include; Breakfast Dishes, Hors d'oeuvres, Cocktail Foods, Sandwiches, Fish, Seafood, Shellfish, Dipping Sauces, Soups, Starters, Appetizers, Pasta, Salads, Main Dishes, The Carvery, Chicken Dishes, Vegetarian Choice, Vegetables, Potatoes, Wraps, Rolls and Desserts.
Samples
Roasted Eggplant Pate with Eggplant, Olive Tapenade, Grilled Crostini, Cold Pressed Olive Oil, Fig Chutney.
Camembert - Caraway spread on Russian black bread.
Roasted chestnut and mushroom soup.
Rabbit and Pork Rillette with Candied Clementine and Brioche.
Warm Goat Cheese & Leeks Tart - Baby arugula salad, pine nuts, mustard vinaigrette.
Char Grilled Octopus - piquillo peppers, baby romaine, enoki mushrooms, crispy capers, basil vinaigrette.
Grilled Hearts of Palm - Tomatoes, Arugula, Avocado Aioli, Basil, Red Wine Vinaigrette.
Char-Grilled Pork Tenderloin Served with a sweet and sour grilled leek sauce,
Roast rack of lamb with a confit of lamb shoulder, braised savoy cabbage and bacon.
Caramelised Aubergine, chickpeas, roasted peppers, candied lemon peel, cucumber and mint.
Classic Reuben Sandwich- thinly sliced corned beef with Thousand Island dressing sauerkraut, swiss cheese on toasted rye bread.
Pistachio ice cream with nougat.
As you read through these pages for the first time you will notice that this is not a recipe book.
It is singularly designed and aimed at the professional kitchen, to stimulate and inspire ideas and innovation in menu creation and design.
For this reason it is important that you are made aware that this publication is almost exclusively suitable for the professional kitchen and the serious home entertainer.
Therefore it will prove almost useless to those with a minimal understanding of cooking, food ingredients and cooking methods and styles.
The menu items you will find within this publication have been collated over many years from an extensive collection of menus from around the world.
It is a culinary world tour which will offer the reader a 'gold mine' of potential menu inclusions from all levels of food outlets from high end, high intensity prep dishes with exotic, hard to find ingredients to the ultra-simple, quick and easy dishes.
This is what makes this publication so unique, it will aid catering on a budget or catering for an unlimited budget.
The menus themselves are from no specific genre of food but include a broad array of establishments including:
Fine Dining Restaurants; Boardrooms; Hotels; Resorts; Function Centre's; Delicatessens; Cafes; Bistros; Diners; Country Clubs; Cruise Ships; Motels; Steak Houses; Sandwich Bars; Pubs; Private Clubs; Resorts; Fast Food Outlets;
Their purpose within this book is to aid those involved in menu creation, to inspire and hopefully to encourage innovation.
We have attempted to categorize the items for quick and easy reference but it must be pointed out that some items may belong in more than one section.
So, if you are seeking ideas for use as a starter or appetizer, then it would be prudent for the reader to also look through the fish and seafood sections as well as, for instance, the pasta section.
We have also attempted where possible to offer interpretations of similar dishes. An example of this would be Caesar Salad which has many forms based around the 'classical Caesar'.
It is our hope that this publication becomes a useful and much used text in your kitchen and we look forward to offering you more additions in the near future.
bon appétit
Publication Date: Feb 20 2013 ISBN/EAN13: 1482571994 / 9781482571998 Page Count: 220 Binding Type: US Trade Paper Trim Size: 6" x 9" Language: English Color: Black and White Related Categories: Cooking / Courses & Dishes / General