008 |
|
091207s2006 ne a o 001 0 eng d |
020 |
|
|a9780750668996
|
020 |
|
|a0750668997
|
035 |
|
|a(OCoLC)474931099
|
037 |
|
|a116309:116407|bElsevier Science & Technology|nhttp://www.sciencedirect.com
|
040 |
|
|aOPELS|beng|cOPELS|dOCLCA
|
049 |
|
|aTEFA
|
050 |
14
|
|aTX820|b.L46 2006
|
082 |
04
|
|a641.5|222
|
100 |
1
|
|aLeto, M. J.|q(Mario Jack),|d1910-1994.
|
245 |
14
|
|aThe larder chef:|h[electronic resource] :|bfood preparation and presentation/|cM.J. Leto, W.K.H. Bode.
|
250 |
|
|a4th ed.
|
260 |
|
|aAmsterdam ;|aLondon :|bButterworth-Heinemann,|c2006.
|
300 |
|
|axi, 319 p. :|bill. ;|c25 cm.
|
500 |
|
|aPrevious ed.: 1989.
|
500 |
|
|aIncludes index.
|
505 |
0
|
|a* Preface -- * A note on metrication -- * Le Garde-Manger -- * Hors d'oeuvre and salads -- * Fishmongery and shellfish -- * Poultry and game -- * Butchery -- * Forcemeats -- * Garnishes and seasonings -- * Chef du froid -- * Appendices - Convenience foods; The deep freeze; Glossary of French terms used in cold larder -- work; Index.
|
520 |
|
|aThe Larder Chef reflects the changing attitude to food and its preparation in recent years. While still retaining its practical approach, it recognizes current trends and fashions in food presentation and service style. A number of new illustrations have been added to the book for greater clarity. National Diploma students, apprentice chefs and catering students will find this manual particularly useful. * An authoritative, clear and practical introduction to the fundamentals of food preparation and service * Used by generations of students in catering as well as professional chefs worldwide * Hugely revised and now heavily illustrated for maximum clarity and effectiveness.
|
533 |
|
|aElectronic reproduction.|bAmsterdam :|cElsevier Science & Technology,|d2009.|nMode of access: World Wide Web.|nSystem requirements: Web browser.|nTitle from title screen (viewed on Dec. 3, 2009).|nAccess may be restricted to users at subscribing institutions.
|
650 |
0
|
|aCookbooks.
|
650 |
0
|
|aQuantity cooking.
|
655 |
7
|
|aElectronic books.|2local
|
700 |
1
|
|aBode, W. K. H.|q(Willi Karl Heinrich),|d1931-
|
710 |
2
|
|aScienceDirect (Online service)
|
776 |
1
|
|cOriginal|z9780750668996|z0750668997|w(OCoLC)62344104
|
856 |
40
|
|3ScienceDirect|uhttp://www.sciencedirect.com/science/book/9780750668996|zAn electronic book accessible through the World Wide Web; click for information
|
994 |
|
|aC0|bTEF
|