The Larder Chef: Food Preparation and Presentation by M J Leto and W K H Bode

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  • ISBN 10 6611006621
  • ISBN 13 9786611006624
  • Published Aug 22 2006
  • Page Count 370
  • Language English
  • Countries United States
  • Publisher Elsevier Science & Technology
  • Imprint Elsevier Science & Technology

Publishers Text

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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