Normal view MARC view ISBD view

Leto, M. J. 1910-

The larder chef: food preparation and presentation / M. J. Leto and W. K. H. Bode. - 4th ed. - Oxford : Butterworth-Heinemann, 2006. - 319 p. : ill. ; 25 cm.

1. The Larder Chef - 2. Starters - 3. Salads, salad dressings and cold sauces - 4. Fish, Shellfish and crustaceans - 5. Poultry and game - 6. Butchery - 7. Forcemeats, garnishes and seasonings - 8. The buffet chef - 9. The cheeses - 10. Larder administration

ISBN: 0750668997 (pbk.) 9780750668996 (pbk.)

Subjects--Topical Terms:
Quantity cooking
Cold dishes (Cooking)
Meat cutting.
Food presentation.

Dewey Class. No.: 641.57 / LET