The Larder Chef
Food Preparation and Presentation
- 4th Edition - June 23, 2006
- 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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Description
Description
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.
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.
Key features
Key features
* An authoritative, clear and practical introduction to the fundamentals of food preparation and service
* Used by generations of students in catering as well as professional chefs worldwide
* Hugely revised and now heavily illustrated for maximum clarity and effectiveness
* Used by generations of students in catering as well as professional chefs worldwide
* Hugely revised and now heavily illustrated for maximum clarity and effectiveness
Readership
Readership
Culinary and HLT students- college level. Modules include:
*Restaurant Operations
*Restaurant Systems
*Restaurant management
*The Study of Food and Drink
*Food, Wine and Society
*Gastronomy
*Restaurant Operations
*Restaurant Systems
*Restaurant management
*The Study of Food and Drink
*Food, Wine and Society
*Gastronomy
Table of contents
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.
* 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.
Product details
Product details
- Edition: 4
- Latest edition
- Published: June 23, 2006
- Language: English
About the author
About the author
WB
W K H Bode
Affiliations and expertise
Formerly Lecturer, Department of Management Studies for Tourism & Hotel Industries, University of SurreyView book on ScienceDirect
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