by N/A
Covering the full range of work from the most basic dishes to those requiring advanced techniques, each recipe is presented in a logical format. Attention is paid to the cost of materials, sensible eating, hygienic practices and good nutrition. This revised third edition has been updated with the inclusion of more international, particularly Australian, food and terminology.
Format: Paperback
Pages: 928
Edition: Revised ed of 3Revised ed
Publisher: Thomson Learning
Published: 09 Jul 1999
ISBN 10: 0333778901
ISBN 13: 9780333778906