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Larder Chef: Food Preparation and Presentation

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The process of buying, storing and preparing perishable foodstuffs for cooking is of great importance to the efficient operation of any catering establishment. The Larder Chef, who is the person ultimately responsible for producing the food required by the kitchens, is further responsible for producing the displays of cold food which are often the show windows of the establishment, and guarding by good storage and effective control very valuable and perishable food items. The purpose of this textbook is to provide ...

Larder Chef: Food Preparation and Presentation 1989, Butterworth-Heinemann

ISBN-13: 9780750609432

3rd edition

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The Larder Chef: Food Preparation and Presentation 1987, Butterworth-Heinemann Ltd, Oxford

ISBN-13: 9780434911325

2nd edition

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Larder Chef: Food Preparation and Presentation 1975, William Heinemann Ltd, London

ISBN-13: 9780434911318

2nd Revised edition

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Larder Chef: Food Preparation and Presentation 1969, William Heinemann Ltd, London

ISBN-13: 9780434911301

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