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| THE LARDER CHEF
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Food Preparation and Presentation
To order this title, and for more information, click here
Fourth Edition
By
W K H Bode, Formerly Lecturer, Department of Management Studies for Tourism & Hotel Industries, University of Surrey
M J Leto
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.
Audience
Culinary and HLT students- college level. Modules include:
*Restaurant Operations
*Restaurant Systems
*Restaurant management
*The Study of Food and Drink
*Food, Wine and Society
*Gastronomy
Contents
* Preface
* A note on metrication
* Le Garde-Manger
* Hors d'oeuvre and salads
* Fishmongery and shellfish
* Poultry and game
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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, 370 pages, publication date: JUN-2006
ISBN-13: 978-0-7506-6899-6
ISBN-10: 0-7506-6899-7
Imprint: BUTTERWORTH HEINEMANN
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| Price and Ordering |
Price:
EUR 38.95
USD 41.95
GBP 26.99
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Last update: 5 Sep 2009
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