This volume has been a popular textbook since the 1970s. This new edition has been rewritten to ensure the inclusion of a full range of contemporary recipes and methods, as well as to ensure a new look for the millennium. It includes a wealth of photographs which reflect modern presentation styles, and the book now includes more recipes, though traditionalists will be reassured by the French names beside every classic recipe. The book aims to provide an introductory textbook for NVQ level 2 and 3 catering students and above.
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Descripción Hodder Arnold H&S, 2000. Estado de conservación: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: 1. The working environment2. Nutrition and healthy eating3. Methods of cookery4. Stocks, soups and sauces5. Hors d'oeuvre, salads, cooked/cured/prepared food6. Eggs7. Pasta and rice8. Fish and shellfish9. Meat and poultry10. Ethnic dishes11. Vegetarian dishes12. Vegetables and pulses13. Potatoes14. Pastry15. Snacks, light meals, savouries and convenience foods. Nº de ref. de la librería ABE_book_new_0340749415