Students Guide to Food and Drink
Seiten
1992
|
New edition
Hodder Arnold H&S (Verlag)
978-0-340-57532-1 (ISBN)
Hodder Arnold H&S (Verlag)
978-0-340-57532-1 (ISBN)
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A guide to the origins, selection and service of good food and drink. Of use especially for students taking courses incorporating alcoholic beverages and beverage sales and service at NVQ level 2 and above, as well as specialist gastronomy courses.
Part 1 On eating and drinking: choices; etiquette in eating out; healthy eating and drinking; wine and food harmony; special occasions and functions; when things go wrong; entertaining at home. Part 2 On Food: the menu sequence; food accompaniments and lay-ups; breakfast and afternoon tea; foods in season; glossary of cuisine terms. Part 3 On wine and other drinks: introduction to wine; care and service of wine; wine producing countries and regions; other alcoholic drinks; non-alcoholic drinks; cigars; glossary of wine and drink terms.
| Erscheint lt. Verlag | 16.7.1992 |
|---|---|
| Zusatzinfo | half-tones, artwork, maps, diagrams, glossaries |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 195 x 129 mm |
| Gewicht | 383 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken |
| Weitere Fachgebiete ► Handwerk | |
| ISBN-10 | 0-340-57532-8 / 0340575328 |
| ISBN-13 | 978-0-340-57532-1 / 9780340575321 |
| Zustand | Neuware |
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