The Larder Chef

Willi Bode, M.J. Leto (Autoren)

Buch | Softcover

368 Seiten

2006 | 4th New edition
Butterworth-Heinemann Ltd (Verlag)
978-0-7506-6899-6 (ISBN)

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Intended for National Diploma students, apprentice chefs and catering students, this work reflects the changing attitude to food and its preparation. It also recognizes the trends and fashions in food presentation and service style.

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.

* 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.

Erscheint lt. Verlag	23.6.2006
Verlagsort	Oxford
Sprache	englisch
Maße	174 x 246 mm
Gewicht	750 g
Themenwelt	Sachbuch/Ratgeber ► Gesundheit / Leben / Psychologie ► Ernährung / Diät / Fasten
Themenwelt	Weitere Fachgebiete ► Handwerk
ISBN-10	0-7506-6899-7 / 0750668997
ISBN-13	978-0-7506-6899-6 / 9780750668996
Zustand	Neuware