Articoli correlati a Basic Cookery: Fundamental Recipes and Variations
This is an updated guide to kitchen operations for the student chef giving instructions on the basic skills required for catering for either small or large numbers. Major additions to this book include two extra sections on larder and pastry work. It is suitable for City and Guilds 706 - 1,2,3 and 705; BTEC/SCOTVEC and NEBSS catering courses. It also provides useful information for students following HCIMA and degree courses in hotel and catering management.
Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.
- EditoreButterworth-Heinemann Ltd
- Data di pubblicazione1988
- ISBN 10 043492234X
- ISBN 13 9780434922345
- RilegaturaCopertina flessibile
- Numero edizione2
- Numero di pagine624
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Condizioni: buonoThe book has been read but remains... Scopri di più su questo articolo
EUR 2,66
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EUR 5,58
Da: Regno Unito a: U.S.A.
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Foto dell'editore
Basic Cookery: Fundamental Recipes and Variations: Now including Larder and Patisserie Work
Editore:
Butterworth-Heinemann Ltd
(1988)
ISBN 10: 043492234X
ISBN 13: 9780434922345
Antico o usato
Paperback
Quantità: 2
Da:
Valutazione libreria
Descrizione libro Paperback. Condizione: Good. 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 GOR001194641
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Foto dell'editore
Basic Cookery: Fundamental Recipes and Variations: Now including Larder and Patisserie Work
Editore:
Heinemann Ltd 01/09/1988
(1988)
ISBN 10: 043492234X
ISBN 13: 9780434922345
Antico o usato
Brossura
Quantità: 3
Da:
Valutazione libreria
Descrizione libro 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 7719-9780434922345
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Basic Cookery: Fundamental Recipes and Variations: Now including Larder and Patisserie Work
Editore:
Elsevier Science & Technology, United Kingdom, Oxford
(1988)
ISBN 10: 043492234X
ISBN 13: 9780434922345
Antico o usato
Paperback
Quantità: 4
Da:
Valutazione libreria
Descrizione libro Paperback. Condizione: Very Good. This is an updated guide to kitchen operations for the student chef giving instructions on the basic skills required for catering for either small or large numbers. Major additions to this book include two extra sections on larder and pastry work. It is suitable for City and Guilds 706 - 1,2,3 and 705; BTEC/SCOTVEC and NEBSS catering courses. It also provides useful information for students following HCIMA and degree courses in hotel and catering management. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. Codice articolo GOR001626016
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Foto dell'editore
Basic Cookery: Fundamental Recipes and Variations: Now including Larder and Patisserie Work
Editore:
Heinemann Ltd
(1988)
ISBN 10: 043492234X
ISBN 13: 9780434922345
Antico o usato
Paperback
Quantità: 1
Da:
Valutazione libreria
Descrizione libro Paperback. Condizione: Good. All orders are dispatched the following working day from our UK warehouse. Established in 2004, we have over 500,000 books in stock. No quibble refund if not completely satisfied. Codice articolo mon0006470117
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Foto dell'editore
Basic Cookery: Fundamental Recipes and Variations: Now including Larder and Patisserie Work
Editore:
Heinemann Ltd 01/09/1988
(1988)
ISBN 10: 043492234X
ISBN 13: 9780434922345
Antico o usato
Brossura
Quantità: 3
Da:
Valutazione libreria
Descrizione libro Condizione: Very Good. Shipped within 24 hours from our UK warehouse. Clean, undamaged book with no damage to pages and minimal wear to the cover. Spine still tight, in very good condition. Remember if you are not happy, you are covered by our 100% money back guarantee. Codice articolo 6545-9780434922345
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Basic Cookery: Fundamental Recipes and Variations: Now including Larder and Patisserie Work Martland, Richard E. and Welsby, Derek A.
Editore:
Heinemann Ltd
(1988)
ISBN 10: 043492234X
ISBN 13: 9780434922345
Antico o usato
Paperback
Quantità: 1
Da:
Valutazione libreria
Descrizione libro Paperback. Condizione: Fair. A readable copy of the book. Creasing to the cover. All pages are intact and unmarked. Codice articolo G0196071
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EUR 4,15
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Foto dell'editore
Basic Cookery
Editore:
Butterworth-Heinemann Ltd
(1988)
ISBN 10: 043492234X
ISBN 13: 9780434922345
Antico o usato
Brossura
Quantità: 1
Da:
Valutazione libreria
Descrizione libro Condizione: Good. Book is in Used-Good condition. Pages and cover are clean and intact. Used items may not include supplementary materials such as CDs or access codes. May show signs of minor shelf wear and contain limited notes and highlighting. 2.12. Codice articolo 043492234X-2-4
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EUR 28,19
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Foto dell'editore
Basic Cookery
Editore:
Butterworth-Heinemann Ltd
(1988)
ISBN 10: 043492234X
ISBN 13: 9780434922345
Antico o usato
Brossura
Quantità: 1
Da:
Valutazione libreria
Descrizione libro Condizione: Very Good. Book is in Used-VeryGood condition. Pages and cover are clean and intact. Used items may not include supplementary materials such as CDs or access codes. May show signs of minor shelf wear and contain very limited notes and highlighting. 2.12. Codice articolo 043492234X-2-3
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Foto dell'editore
Basic Cookery. Fundamental Recipies and Variations. SECOND EDITION - Now Including Larder and Patisserie Work
Editore:
Heinemann, London
(1989)
ISBN 10: 043492234X
ISBN 13: 9780434922345
Antico o usato
Soft cover
Quantità: 1
Da:
Valutazione libreria
Descrizione libro Soft cover. Condizione: Good. 2nd Edition. Paperback 1989. 2nd edition. Flat spine. COVERS HAVE A LITTLE CORNER CREASING. PAGE EDGES HAVE LIGHT GREEN MARKS. Clean & tight book. No inscriptions. Dispatched with TRACKING next working day or sooner securely boxed in cardboard. ref M5695. Basic Cookery Fundamental Recipies and Variations. by Richard E. Martland and Derek A. Welsby. SECOND EDITION - Now Including Larder and Patisserie Work. Published by Heinemann, London. Codice articolo 007765
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