The Larder Chef

Cover
Routledge, 2006 - 319 Seiten
1 Rezension
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.
 

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Inhalt

1 THE LARDER CHEF
1
2 STARTERS
19
3 SALADS SALAD DRESSINGS AND COLD SAUCES
61
4 FISH SHELLFISH AND CRUSTACEANS
95
5 POULTRY AND GAME
122
6 BUTCHERY
140
7 FORCEMEATS GARNISHES AND SEASONINGS
188
8 THE BUFFET CHEF
225
9 THE CHEESES
270
10 LARDER ADMINISTRATION
281
Index
314
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