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 Short Loan Close shelf browser (Hides shelf browser)
2Hr 641.013 FIS The art of eating / | 2Hr 641.22 JOH The world atlas of wine / | 2Hr 641.30082 THR Through the kitchen window : women explore the intimate meanings of food and cooking / | 2Hr 641.5 CHR The New Zealand chef / | 2Hr 650.01513 CRO Introductory mathematics & statistics / | 2Hr 657 ATR Accounting : an introduction / | 2Hr 658.1511 ATK Management accounting / |
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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