Larder Chef: Food Preparation and Presentation
- 3rd Edition - January 1, 1989
- Latest edition
- Authors: M J Leto, W K H Bode
- Language: English
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… Read more
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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. This comprehensive book will also be of value to managers of catering establishments.
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. This comprehensive book will also be of value to managers of catering establishments.
Practical, hands on approach
Includes new illustrations
Includes new illustrations
Apprentices, catering students and catering managers.
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.
- Edition: 3
- Latest edition
- Published: January 1, 1989
- Language: English
WB
W K H Bode
Affiliations and expertise
Formerly Lecturer, Department of Management Studies for Tourism & Hotel Industries, University of Surrey