000			02236nam a2200457 a 4500
001			618266
005			20230419084327.0
006			m||||||||d||||||||
007			cr||||||||||||
008			051104s2006 ne a fs 001|0|eng d
020			_a9780080492797 (ebook)
035			_a(StDuBDS)AH23084276
040			_aStDuBDS _beng _cStDuBDS _dStDuBDSZ _epn _dUkPrAHLS
050		4	_aTX820
072		7	_aFOO _2ukslc
072		7	_aKCC _2thema
072		7	_aKNS _2thema
072		7	_aWBA _2thema
100	1		_aLeto, M. J. _q(Mario Jack), _d1910-1994.
245	1	4	_aThe larder chef : _bfood preparation and presentation / _cM.J. Leto, W.K.H. Bode.
250			_a4th edition.
260			_aAmsterdam ; _aLondon : _bButterworth-Heinemann, _c2006.
300			_a1 online resource (xi, 319 p., [36] p. of plates) : _bill. (some col.)
366			_b20120625
500			_aPrevious ed.: s.l.: Heinemann Professional, 1989.
500			_aIncludes index.
520	8		_a'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. _bThe 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.
533			_aElectronic reproduction. _cAskews and Holts. _nMode of access: World Wide Web.
588			_aDescription based on print version record.
650		0	_aCookery.
650		0	_aQuantity cookery.
650		7	_aFood and Drink. _2ukslc
650		7	_aMicroeconomics _2thema
650		7	_aHospitality & service industries _2thema
650		7	_aGeneral cookery & recipes _2thema
655		7	_2lcsh
700	1		_aBode, W. K. H. _q(Willi Karl Heinrich), _d1931-
776	0	8	_iPrint version : _z9780750668996
856	4	0	_uhttp://www.vlebooks.com/vleweb/product/openreader?id=WestLondon&isbn=9780080492797
942			_n0 _2ddc
999			_c31301 _d31301