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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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- EditorialButterworth-Heinemann Ltd
- Año de publicación1988
- ISBN 10 043492234X
- ISBN 13 9780434922345
- EncuadernaciónTapa blanda
- IdiomaInglés
- Número de páginas624
EUR 1,60
EUR 3,57 gastos de envío desde Reino Unido a Estados Unidos de America
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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
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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
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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
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
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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
Paperback
Librería: Reuseabook, Gloucester, GLOS, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
Paperback. Condición: Used; Very Good. Dispatched, from the UK, within 48 hours of ordering. Though second-hand, the book is still in very good shape. Minimal signs of usage may include very minor creasing on the cover or on the spine. Damaged cover. The cover of is slightly damaged for instance a torn or bent corner. Grubby book may have mild dirt or some staining, mostly on the edges of pages. Nº de ref. del artículo: CHL10169180
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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
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EUR 6,58
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Cantidad disponible: 6 disponibles
Imagen de archivo
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: Fair. 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. 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
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EUR 6,58
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Cantidad disponible: 1 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
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Paperback. Condición: Good. All orders are dispatched within one working day from our UK warehouse. We've been selling books online since 2004! We have over 750,000 books in stock. No quibble refund if not completely satisfied. Nº de ref. del artículo: mon0006470117
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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
Paperback
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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
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