Larder Chef: Food Preparation and Presentation / Edition 4

Larder Chef: Food Preparation and Presentation / Edition 4

by Willi Bode, M.J. Leto
     
 

The 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… See more details below

Overview

The 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.

Product Details

ISBN-13:
9780750668996
Publisher:
Taylor & Francis
Publication date:
07/17/2006
Pages:
368
Product dimensions:
6.80(w) x 9.50(h) x 1.00(d)

Table of Contents

* Preface
* A note on metrication
* Le Garde-Manger
* Hors d'oeuvre and salads
* Fishmongery and shellfish
* Poultry and game
* Butchery
* Forcemeats
* Garnishes and seasonings
* Chef du froid
* Appendices - Convenience foods; The deep freeze; Glossary of French terms used in cold larder
work; Index.

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