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Larder Chef: Food Preparation and Presentation, Third Edition
 
 
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Larder Chef: Food Preparation and Presentation, Third Edition [Paperback]

M J Leto (Author), W K H Bode (Author)
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The Larder Chef, Fourth Edition: Food Preparation and Presentation The Larder Chef, Fourth Edition: Food Preparation and Presentation 5.0 out of 5 stars (1)
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Book Description

ISBN-10: 0750609435 | ISBN-13: 978-0750609432 | Publication Date: January 15, 1989 | Edition: 3
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. This comprehensive book will also be of value to managers of catering establishments.


Practical, hands on approach
Includes new illustrations

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Product Details

  • Paperback: 320 pages
  • Publisher: Butterworth-Heinemann; 3 edition (January 15, 1989)
  • Language: English
  • ISBN-10: 0750609435
  • ISBN-13: 978-0750609432
  • Product Dimensions: 8.5 x 5.5 x 0.7 inches
  • Shipping Weight: 13.4 ounces (View shipping rates and policies)
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Best Sellers Rank: #3,619,662 in Books (See Top 100 in Books)

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W. K. H. Bode
M. J. Leto
 

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2 of 20 people found the following review helpful:
4.0 out of 5 stars cullinary terms, February 26, 2001
This review is from: Larder Chef: Food Preparation and Presentation, Third Edition (Paperback)
i want to review, sausages,sauces and soups.
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Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
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Inside This Book (learn more)
First Sentence:
The Cold Larder, or Garde-Manger, is a department set aside for the storage of perishable foods, both raw and cooked, and where foodstuffs such as Meat, Fish, Poultry, and Game are prepared and made ready for cooking. Read the first page
Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
larder department, tomato splinters, cut into neat dice, flavoured vinaigrette, compound salads, normal fridge, larding bacon, fine mincer, farce fine, cod fat, buttered tray, uncooked marinade, mill pepper, ground pimento, spiced salt, veal forcemeat, conventional sandwich, furred game, thick flank, clear aspic, small piece lettuce, test before use, chicken aspic, cut into dice, fore rib
Key Phrases - Capitalized Phrases (CAPs): (learn more)
Chef du Froid, Chef Garde-Manger, Top Piece, Salade de Pommes de Terre, Lettuce Danish, Sauce Andalouse, British Isles, Sauce Verte
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3 books cite this book:

Books on Related Topics (learn more)
 
The Professional Chef by The Culinary Institute of America (CIA)
 

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