 |
|
| LARDER CHEF: FOOD PREPARATION AND PRESENTATION
| |
| | |
|
|
To order this title, and for more information, click here
Third Edition
By
M J Leto
W K H Bode, Formerly Lecturer, Department of Management Studies for Tourism & Hotel Industries, University of Surrey
Description
The Larder Chef reflects the changing attitude to food and its preparation in recent years. While still retaining its practical approach,
it recognizes current trends and fashions in food presentation and service style.
A number of new illustrations have been added to
the book for greater clarity. National Diploma students, apprentice chefs and catering students will find this manual particularly useful.
This comprehensive book will also be of value to managers of catering establishments.
Audience
Apprentices, catering students and catering managers.
Contents
Preface; A note on metrication; Le Garde-Manger; Hors d'oeuvre and salads; Fishmongery and shellfish; Poultry and game; Butchery; Forcemeats,
garnishes and seasonings; Chef du froid; Appendices - Convenience foods; The deep freeze; Glossary of French terms used in cold larder
work; Index.
| Bibliographic details |
Paperback, 320 pages, publication date: JAN-1989
ISBN-13: 978-0-7506-0943-2
ISBN-10: 0-7506-0943-5
Imprint: BUTTERWORTH HEINEMANN
|
| Price and Ordering |
Price:
EUR 46.95
USD 53.95
GBP 34.99
|  |
Books and book related electronic products are priced in US dollars (USD), euro (EUR), and Great Britain Pounds (GBP). USD prices apply to the Americas and Asia Pacific. EUR prices apply in Europe and the Middle East. GBP prices apply to the UK and all other countries.
|
See also information about conditions of sale & ordering procedures, and links to our regional sales offices.
|
076/716
Last update: 4 Sep 2009
|
|
| |
| | |
|
|
| |
Home | Elsevier Sites | Privacy Policy | Terms and Conditions | Feedback | Site Map | A Reed Elsevier Company