The New Zealand chef / Lesley Christensen-Yule, Lindsay Neill.
Material type: TextPublisher: Auckland, New Zealand : Edify Ltd, 2017Copyright date: ©2017Edition: 4th editionDescription: x, 729 pages : illustrations ; 28 cmContent type:- text
- unmediated
- volume
- 0947496459
- 9780947496456
- 641.5 23
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | Course reserves | |
---|---|---|---|---|---|---|---|---|
Book | City Campus City Campus Main Collection | 641.5 CHR (Browse shelf(Opens below)) | 1 | Available | A563296B | |||
Book | City Campus City Campus Main Collection | 641.5 CHR (Browse shelf(Opens below)) | 1 | Available | A563292B | |||
SL Book | City Campus City Campus Short Loan | 2Hr 641.5 CHR (Browse shelf(Opens below)) | 1 | Available | A563300B | |||
Book | City Campus City Campus Main Collection | 641.5 CHR (Browse shelf(Opens below)) | 1 | Available | A563304B |
Browsing City Campus shelves, Shelving location: City Campus Main Collection Close shelf browser (Hides shelf browser)
641.5 CES Practical cookery / | 641.5 CHR A cook's bible : from the teachers of New Zealand's top chefs - the ultimate guide to cooking at home / | 641.5 CHR The New Zealand cook's bible / | 641.5 CHR The New Zealand chef / | 641.5 CHR The New Zealand chef / | 641.5 CHR The New Zealand chef / | 641.5 CLA The Australian women's weekly the complete book of modern classics / |
Includes bibliographical references and index.
1. Workplace - Te wahi mahi -- 2. Methods of cookery - Tikanga whakamaoa -- 3. Basic preparations -- Whakareri -- 4. Larder (Garde-manger) - Kai mātao -- 5. Salads - Manga mata -- 6. Hot finger food, savouries - Kai maihao, mākarakara -- 7. Stocks, essences and glazes - Hā mōhinuhinu -- 8. Sauces - Kīnaki -- 9. Soups - Hupa -- 10. Eggs - Hēki -- 11. Pasta and dumplings - Parāoa rimurapa, parāoa kinikini -- 12. Rice, grains, and pulses - Raihi, pata -- 13. Fish and shellfish - Ika, kai moana -- 14. Poultry and game birds - Ngā manu heihei -- 15. Introduction to meat - Mīti whakamōhiotanga -- 16. Lamb, hogget and mutton - Mīti reme, mīti hipi -- 17. Beef and veal - Mīti kau, punua kau -- 18. Pork, bacon and ham - Poaka, pēkana -- 19. Game meat - Mīti puihi -- 20. Offal - Mīti puka -- 21. Vegetables - Hua whenua -- 22. Potatoes - Riwai -- 23. Pastries, baking and desserts - Pēkena, purini -- 24. Bread and other yesst goods - Parāoa, īhi -- 25. Preserves - Whakapounamutia -- 26. Commodities - Taonga hoko -- Appendix A: New Zealand metrc measurement -- Appendix B: Hospitality industry organisations and associations -- Appendix C: Vegetable and fruit availability.
"This 4th edition of The New Zealand Chef continues its focus on providing trainee chefs and their teachers with recipes and cookery methods based on the use of readily available produce. It provides in-depth information on classical techniques and contemporary styles for all levels of chef training, meeting the requirements of both the New Zealand Qualifications Authority (NZQA) framework and those of City & Guilds."--Back cover.
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