The larder chef : food preparation and presentation /
Leto, M. J. 1910-1994.
The larder chef : food preparation and presentation / M.J. Leto, W.K.H. Bode. - 4th edition. - Amsterdam ; London : Butterworth-Heinemann, 2006. - 1 online resource (xi, 319 p., [36] p. of plates) : ill. (some col.)
Previous ed.: s.l.: Heinemann Professional, 1989. Includes index.
'The Larder Chef' reflects the changing attitudes towards 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. 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.
Electronic reproduction.
Askews and Holts.
Mode of access: World Wide Web.
9780080492797 (ebook)
Cookery.
Quantity cookery.
Food and Drink.
Microeconomics
Hospitality & service industries
General cookery & recipes
TX820
The larder chef : food preparation and presentation / M.J. Leto, W.K.H. Bode. - 4th edition. - Amsterdam ; London : Butterworth-Heinemann, 2006. - 1 online resource (xi, 319 p., [36] p. of plates) : ill. (some col.)
Previous ed.: s.l.: Heinemann Professional, 1989. Includes index.
'The Larder Chef' reflects the changing attitudes towards 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. 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.
Electronic reproduction.
Askews and Holts.
Mode of access: World Wide Web.
9780080492797 (ebook)
Cookery.
Quantity cookery.
Food and Drink.
Microeconomics
Hospitality & service industries
General cookery & recipes
TX820