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The larder chef: food preparation and presentation / M. J. Leto and W. K. H. Bode.

By: Contributor(s): Publication details: Oxford : Butterworth-Heinemann, 2006.Edition: 4th edDescription: 319 p. : ill. ; 25 cmISBN:
  • 0750668997 (pbk.)
  • 9780750668996 (pbk.)
Subject(s): DDC classification:
  • 641.57 LET
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
Holdings
Cover image Item type Current library Home library Collection Shelving location Shelf location Call number Materials specified Vol info Copy number Status Notes Date due Barcode Item holds Item hold queue priority Course reserves
Main Collection Taylor's Library-TU

Floor 4, Shelf 20 , Side 2, TierNo 4, BayNo 6

 641.57 LET (Browse shelf(Opens below)) 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