Basic Cookery: Fundamental Recipes and Variations: Now including Larder and Patisserie Work

by Richard E. Martland (Author), Derek A. Welsby (Author)

• Used

  Paperback
  1988

  $3.40

  This is an updated guide to kitchen operations for the student chef giving instructions on the basic skills required for catering for either small or large numbers. Major additions to this book include two extra sections on larder and pastry work. It is suitable for City and Guilds 706 - 1,2,3 and 705; BTEC/SCOTVEC and NEBSS catering courses. It also provides useful information for students following HCIMA and degree courses in hotel and catering management.