000 02827cam a2200397 i 4500
003 OCoLC
005 20230526151447.0
008 160613t20172017nz a b 001 0 eng d
011 _aDirect search result
011 _aMARC Score : 11450(23550) : OK
020 _a0947496459
020 _a9780947496456
035 _a(OCoLC)1027967867
040 _aNZ1
_beng
_erda
_cNZ1
_dZ5M
_dOCLCA
_dNZ1
_dOCLCO
_dATU
042 _anznb
043 _au-nz---
082 0 4 _a641.5
_223
099 _a641.5 CHR
100 1 _aChristensen-Yule, Lesley
_eauthor.
_9268631
245 1 4 _aThe New Zealand chef /
_cLesley Christensen-Yule, Lindsay Neill.
250 _a4th edition.
264 1 _aAuckland, New Zealand :
_bEdify Ltd,
_c2017.
264 4 _c©2017
300 _ax, 729 pages :
_billustrations ;
_c28 cm
336 _atext
_btxt
_2rdacontent
337 _aunmediated
_bn
_2rdamedia
338 _avolume
_bnc
_2rdacarrier
504 _aIncludes bibliographical references and index.
505 0 _a1. 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.
520 _a"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.
650 0 _aCooking.
_9341496
650 0 _aFood service
_zNew Zealand
_9760833
655 7 _aCookbooks.
_2lcgft
_9370227
700 1 _aNeill, Lindsay,
_eauthor.
942 _cB
999 _c1513864
_d1513864