The Larder Chef
Authors: M J Leto, W K H Bode
Publisher: Routledge · Published: 2006
Pages: 319
Categories: Business & Economics / Economics / Microeconomics, Business & Economics / Industries / Food Industry, Business & Economics / Industries / Hospitality, Travel & Tourism, Cooking / Methods / Garnishing & Food Presentation, Cooking / Methods / Professional, Cooking / Methods / Quantity, Cooking / Courses & Dishes / General, Technology & Engineering / Food Science / Food Types
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.
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