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Sinopsis
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.
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Reseña del editor
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.
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Basic Cookery: Fundamental Recipes and Variations: Now including Larder and Patisserie Work
Publicado por
Heinemann Ltd, 1988
ISBN 10: 043492234X
ISBN 13: 9780434922345
Antiguo o usado
Tapa blanda
Librería: WeBuyBooks, Rossendale, LANCS, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
Condición: Good. Most items will be dispatched the same or the next working day. A copy that has been read but remains in clean condition. All of the pages are intact and the cover is intact and the spine may show signs of wear. The book may have minor markings which are not specifically mentioned. Nº de ref. del artículo: wbs4480829992
Cantidad disponible: 1 disponibles
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Basic Cookery: Fundamental Recipes and Variations: Now including Larder and Patisserie Work
Publicado por
Butterworth-Heinemann Ltd, 1988
ISBN 10: 043492234X
ISBN 13: 9780434922345
Antiguo o usado
Paperback
Librería: WorldofBooks, Goring-By-Sea, WS, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
Paperback. Condición: 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. Nº de ref. del artículo: GOR001194641
Cantidad disponible: 1 disponibles
Imagen de archivo
Basic Cookery: Fundamental Recipes and Variations: Now including Larder and Patisserie Work
Publicado por
Butterworth-Heinemann Ltd, 1988
ISBN 10: 043492234X
ISBN 13: 9780434922345
Antiguo o usado
Paperback
Librería: WorldofBooks, Goring-By-Sea, WS, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
Paperback. Condición: Fair. A readable copy of the book which may include some defects such as highlighting and notes. Cover and pages may be creased and show discolouration. Nº de ref. del artículo: GOR002887574
Cantidad disponible: 2 disponibles
Imagen de archivo
Basic Cookery: Fundamental Recipes and Variations: Now including Larder and Patisserie Work
Publicado por
Heinemann Ltd, 1988
ISBN 10: 043492234X
ISBN 13: 9780434922345
Antiguo o usado
Paperback
Librería: Reuseabook, Gloucester, GLOS, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
Paperback. Condición: Used; Good. Dispatched, from the UK, within 48 hours of ordering. This book is in good condition but will show signs of previous ownership. Please expect some creasing to the spine and/or minor damage to the cover. Grubby book may have mild dirt or some staining, mostly on the edges of pages. Damaged cover. The cover of is slightly damaged for instance a torn or bent corner. Nº de ref. del artículo: CHL10301380
Cantidad disponible: 1 disponibles
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Basic Cookery: Fundamental Recipes and Variations: Now including Larder and Patisserie Work
Publicado por
Elsevier Science & Technology, United Kingdom, Oxford, 1988
ISBN 10: 043492234X
ISBN 13: 9780434922345
Antiguo o usado
Paperback
Librería: WorldofBooks, Goring-By-Sea, WS, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
Paperback. Condición: 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. Nº de ref. del artículo: GOR001626016
Cantidad disponible: 5 disponibles
Imagen de archivo
Basic Cookery: Fundamental Recipes and Variations: Now including Larder and Patisserie Work
Publicado por
Heinemann Ltd, 1988
ISBN 10: 043492234X
ISBN 13: 9780434922345
Antiguo o usado
Paperback
Librería: Brit Books, Milton Keynes, Reino Unido
Calificación del vendedor: 4 de 5 estrellas
Paperback. Condición: Used; Very Good. ***Simply Brit*** Welcome to our online used book store, where affordability meets great quality. Dive into a world of captivating reads without breaking the bank. We take pride in offering a wide selection of used books, from classics to hidden gems, ensuring there is something for every literary palate. All orders are shipped within 24 hours and our lightning fast-delivery within 48 hours coupled with our prompt customer service ensures a smooth journey from ordering to delivery. Discover the joy of reading with us, your trusted source for affordable books that do not compromise on quality. Nº de ref. del artículo: 4161121
Cantidad disponible: 1 disponibles
Imagen de archivo
Basic Cookery: Fundamental Recipes and Variations
Publicado por
Butterworth-Heinemann Ltd, 1988
ISBN 10: 043492234X
ISBN 13: 9780434922345
Antiguo o usado
Paperback
Librería: Greener Books, London, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
Paperback. Condición: Used; Very Good. **SHIPPED FROM UK** We believe you will be completely satisfied with our quick and reliable service. All orders are dispatched as swiftly as possible! Buy with confidence! Greener Books. Nº de ref. del artículo: 2683218
Cantidad disponible: 1 disponibles