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.
"Sobre este título" puede pertenecer a otra edición de este libro.
Resultados de la búsqueda para Basic Cookery: Fundamental Recipes and Variations
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: Very Good. 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
Comprar usado
EUR 23,89
Envío por EUR 6,50
Se envía de Reino Unido a Estados Unidos de America
Se envía de Reino Unido a Estados Unidos de America
Cantidad disponible: 4 disponibles