ALL Weekend Long...£15 off your purchase. Get the code »

The Larder Chef: Food Preparation and Presentation

by ,

Write The First Customer Review

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 ...

The Larder Chef: Food Preparation and Presentation 2006, Butterworth-Heinemann, Boston, MA

ISBN-13: 9780750668996

4th edition

Trade paperback

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

ISBN-13: 9780750609432

3rd edition

Trade paperback

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

ISBN-13: 9780434911325

2nd edition

Paperback

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

ISBN-13: 9780434911318

2nd Revised edition

Paperback

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

ISBN-13: 9780434911301

Hardcover

Select