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The larder cheffood preparation and ...

Bode, W. K. H. (1931-)

The larder cheffood preparation and presentation /

Record Type:	Electronic resources : Monograph/item
Title/Author:	The larder chefM.J. Leto, W.K.H. Bode.
Reminder of title:	food preparation and presentation /
Author:	Leto, M. J.
other author:	Bode, W. K. H.
Published:	Amsterdam ;Butterworth-Heinemann,2006.
Description:	xi, 319 p. :ill. ;25 cm.
Notes:	Previous ed.: 1989.
Notes:	Includes index.
Subject:	Cookbooks.
Online resource:	An electronic book accessible through the World Wide Web; click for information
ISBN:	9780750668996

The larder cheffood preparation and presentation /
Leto, M. J.1910-1994.

The larder cheffood preparation and presentation /[electronic resource] :M.J. Leto, W.K.H. Bode. - 4th ed. - Amsterdam ;Butterworth-Heinemann,2006. - xi, 319 p. :ill. ;25 cm.

Previous ed.: 1989.

* 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.

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. * An authoritative, clear and practical introduction to the fundamentals of food preparation and service * Used by generations of students in catering as well as professional chefs worldwide * Hugely revised and now heavily illustrated for maximum clarity and effectiveness.

Electronic reproduction.
Amsterdam :
Elsevier Science & Technology,
2009.

Mode of access: World Wide Web.

ISBN: 9780750668996

Source: 116309:116407Elsevier Science & Technologyhttp://www.sciencedirect.comSubjects--Topical Terms:

455269
Cookbooks.
Index Terms--Genre/Form:

214472
Electronic books.

LC Class. No.: TX820 / .L46 2006

Dewey Class. No.: 641.5

The larder cheffood preparation and presentation /
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020 $a 9780750668996
020 $a 0750668997
035 $a (OCoLC)474931099
035 $a ocn474931099
037 $a 116309:116407 $b Elsevier Science & Technology $n http://www.sciencedirect.com
040 $a OPELS $b eng $c OPELS $d OCLCA
049 $a TEFA
050 1 4 $a TX820 $b .L46 2006
082 0 4 $a 641.5 $2 22
100 1 $a Leto, M. J. $q (Mario Jack), $d 1910-1994. $3 455267
245 1 4 $a The larder chef $h [electronic resource] : $b food preparation and presentation / $c M.J. Leto, W.K.H. Bode.
250 $a 4th ed.
260 $a Amsterdam ; $a London : $b Butterworth-Heinemann, $c 2006.
300 $a xi, 319 p. : $b ill. ; $c 25 cm.
500 $a Previous ed.: 1989.
500 $a Includes index.
505 0 $a * 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.
520 $a 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. * An authoritative, clear and practical introduction to the fundamentals of food preparation and service * Used by generations of students in catering as well as professional chefs worldwide * Hugely revised and now heavily illustrated for maximum clarity and effectiveness.
533 $a Electronic reproduction. $b Amsterdam : $c Elsevier Science & Technology, $d 2009. $n Mode of access: World Wide Web. $n System requirements: Web browser. $n Title from title screen (viewed on Dec. 3, 2009). $n Access may be restricted to users at subscribing institutions.
650 0 $a Cookbooks. $3 455269
650 0 $a Quantity cooking. $3 455270
655 7 $a Electronic books. $2 local. $3 214472
700 1 $a Bode, W. K. H. $q (Willi Karl Heinrich), $d 1931- $3 455268
710 2 $a ScienceDirect (Online service) $3 307425
776 1 $c Original $z 9780750668996 $z 0750668997 $w (OCoLC)62344104
856 4 0 $3 ScienceDirect $u http://www.sciencedirect.com/science/book/9780750668996 $z An electronic book accessible through the World Wide Web; click for information
994 $a C0 $b TEF