The larder chef : food preparation and presentation / M. J. Leto and W. K. H. Bode.
Material type:
TextPublisher: Boston : Elsevier, 2006Edition: Fourth editionDescription: 319 pages : illustrations ; 25 cmContent type: - text
- unmediated
- volume
- 0750668997
- 9780750668996
- 641.5 22
- TX820 .L46 2006
Contents:
Review: "This new edition has been radically and thoroughly updated and re-designed. It has a host of new illustrations and recipes and nearly 400 new colour images. This is an essential professional learning resource for all students in catering, as well as giving professional chefs an authoritative source of facts and advice."--BOOK JACKET.
1. The larder chef -- 2. Starters -- 3. Salads, salad dressing and cold sauces -- 4. Fish, shellfish and crustaceans -- 5. Poultry and game -- 6. Butchery -- 7. Forcemeats, garnishes and seasonings -- 8. The buffet chef -- 9. The cheeses -- 10. Larder administration.
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
| Book | City Campus City Campus Main Collection | 641.5 LET (Browse shelf(Opens below)) | 1 | Available | A399319B |
Browsing City Campus shelves, Shelving location: City Campus Main Collection Close shelf browser (Hides shelf browser)
| 641.5 LEC Made by hand : natural food to nourish and delight / | 641.5 LEC Simple café food / | 641.5 LEI Leith's cookery bible / | 641.5 LET The larder chef : food preparation and presentation / | 641.5 LEU Fusion : the Watermark Restaurant cookbook / | 641.5 LIE My food / | 641.5 LIM Nadia's kitchen : fresh, tasty recipes from Masterchef NZ winner Nadia Lim. |
Includes index.
1. The larder chef -- 2. Starters -- 3. Salads, salad dressing and cold sauces -- 4. Fish, shellfish and crustaceans -- 5. Poultry and game -- 6. Butchery -- 7. Forcemeats, garnishes and seasonings -- 8. The buffet chef -- 9. The cheeses -- 10. Larder administration.
"This new edition has been radically and thoroughly updated and re-designed. It has a host of new illustrations and recipes and nearly 400 new colour images. This is an essential professional learning resource for all students in catering, as well as giving professional chefs an authoritative source of facts and advice."--BOOK JACKET.
Machine converted from AACR2 source record.
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