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The Larder Chef Willi Bode

The Larder Chef By Willi Bode

The Larder Chef by Willi Bode

Reviews:
$34.99
Condition - Good
Only 1 left
Good

Summary

Intended for National Diploma students, apprentice chefs and catering students, this work reflects the changing attitude to food and its preparation. It also recognizes the trends and fashions in food presentation and service style.

The Larder Chef Summary

The Larder Chef by Willi Bode

The 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.

The Larder Chef Reviews

"The Larder Chef has sold worldwide in its previous editions and distinguished itself as a seminal introduction to the key concepts of food preparation and service. The new edition is based both on the author's long teaching experience and in depth research with over 80 practicing chefs from many areas. It is therefore able both to outline best practice and reflect what has happened in the food industry over the last few years. It will give students and new chefs a thorough grounding in: - the key elements in food preparation, vital even where some of these have been wholly or partially taken over by manufacturers - the skills to understand different food stuffs and their best uses - from Hors d'oeuvre and salads to meats (and their cuts) fish, seafoods, poultry and others - the fundamentals of cooking methods and quality control The new edition has been radically and thoroughly updated with a host of new illustrations and is an essential learning resource for all students in catering, as well as giving professional chefs an authoritative sources of fact and advice." - Catering Manager, September 2006

Table of Contents

* 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.

Additional information

GOR009691961
9780750668996
0750668997
The Larder Chef by Willi Bode
Willi Bode
Used - Good
Paperback
Taylor & Francis Ltd
2006-06-23
368
N/A
Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
This is a used book - there is no escaping the fact it has been read by someone else and it will show signs of wear and previous use. Overall we expect it to be in good condition, but if you are not entirely satisfied please get in touch with us

Customer Reviews - The Larder Chef