Articoli correlati a The Larder Chef: Food Preparation and Presentation
The process of buying, storing and preparing perishable foodstuffs for cooking is of great importance to the efficient operation of any catering establishment. The Larder Chef, who is the person ultimately responsible for producing the food required by the kitchens, is further responsible for producing the displays of cold food which are often the show windows of the establishment, and guarding by good storage and effective control very valuable and perishable food items. The purpose of this textbook is to provide instruction on all work carried out by the cold larder department. It explains how certain cuts of meat, poultry and fish are prepared for cooking and lists the most effective ways of storing and controlling these foodstuffs. The text should be of benefit not only to catering students and apprentice chefs, but also to managers of catering establishments, particularly small hoteliers who are not in a position to employ specialist staff in this department.
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- EditoreButterworth-Heinemann Ltd
- Data di pubblicazione1987
- ISBN 10 0434911321
- ISBN 13 9780434911325
- RilegaturaCopertina flessibile
- Numero edizione2
- Valutazione libreria
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The Larder Chef: Food Preparation and Presentation
Editore:
Elsevier Science & Technology, United Kingdom, Oxford
(1987)
ISBN 10: 0434911321
ISBN 13: 9780434911325
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Paperback
Quantità: 1
Da:
Valutazione libreria
Descrizione libro Paperback. Condizione: Good. The process of buying, storing and preparing perishable foodstuffs for cooking is of great importance to the efficient operation of any catering establishment. The Larder Chef, who is the person ultimately responsible for producing the food required by the kitchens, is further responsible for producing the displays of cold food which are often the show windows of the establishment, and guarding by good storage and effective control very valuable and perishable food items. The purpose of this textbook is to provide instruction on all work carried out by the cold larder department. It explains how certain cuts of meat, poultry and fish are prepared for cooking and lists the most effective ways of storing and controlling these foodstuffs. The text should be of benefit not only to catering students and apprentice chefs, but also to managers of catering establishments, particularly small hoteliers who are not in a position to employ specialist staff in this department. The book has been read but remains in clean condition. All pages are intact and the cover is intact. Some minor wear to the spine. Codice articolo GOR003987143
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The Larder Chef: Food Preparation and Presentation
Da:
Valutazione libreria
Descrizione libro Paperback. Condizione: Very Good. The Larder Chef: Food Preparation and Presentation This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. Codice articolo 7719-9780434911325
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EUR 5,55
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Foto dell'editore
The Larder Chef: Food Preparation and Presentation
Da:
Valutazione libreria
Descrizione libro Paperback. Condizione: Very Good. This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. Codice articolo 6545-9780434911325
Compra usato
EUR 5,55
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