Theory of Catering by Ronald Kinton
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- ISBN 10 0340496533
- ISBN 13 9780340496534
- Format Paperback
- Page Count 452
- Language English
- Edition 6 Sub
- Publisher Edward Arnold
Publishers Text
A companion to "Practical Cookery" and "Contemporary Cookery", this revised edition meets the requirements of all those in the catering industry, particularly students. The authors emphasize the need to realize and develop the relationship between theoretical knowledge and practical experience. This edition includes new chapters on food and society, influences of ethnic cultures and food production systems.Other cookbooks by this author
- Advanced Practical Cookery
- Advanced Practical Cookery
- Advanced Practical Cookery
- Contemporary Cookery
- Contemporary Cookery
- Cookery: An Introduction
- Food Preparation and Cooking
- Patisserie and Confectionery
- Practical Cookery
- Practical Cookery
- Practical Cookery
- Practical Cookery
- Practical Cookery
- Practical Cookery
- Practical Cookery
- Practical Cookery
- Practical Cookery
- Practical Cookery, Eighth Edition
- Questions and Answers for Practical Cookery
- Questions and Answers on Practical Cookery
- Questions on the Theory of Catering: To Accompany "The Theory of Catering, Sixth Edition"
- Theory of Catering
- The Theory of Catering
