The larder chef: food preparation and presentation / M. J. Leto and W. K. H. Bode.
By: Leto, M. J. (Mario Jack)
.
Contributor(s): Bode, W. K. H. (Willi Karl Heinrich).
Publisher: Oxford : Butterworth-Heinemann, 2006Edition: 4th ed.Description: 319 p. : ill. ; 25 cm.ISBN: 0750668997 (pbk.); 9780750668996 (pbk.).Subject(s): Quantity cooking | Cold dishes (Cooking) | Meat cutting | Food presentationDDC classification: 641.57
Contents:
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
| Item type | Current location | Shelf location | Call number | Copy number | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|---|---|
| Main Collection | Taylor's Library-TU |
Floor 4, Shelf 20 , Side 2, TierNo 1, BayNo 7 |
641.57 LET (Browse shelf) | 1 | Available | SCAFS,70003,03,CL | 5000109342 |
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