Practical Cookery 14th Edition

Product Information

Techniques.....................................................................................................................................................................................................................................514 urn:lcp:practicalcookery0000cese_c1q7:epub:02cef066-495d-4d6e-9385-cd1e50744736 Foldoutcount 0 Identifier practicalcookery0000cese_c1q7 Identifier-ark ark:/13960/s2g10xs870r Invoice 1652 Isbn 9780340948378 Types of desserts and puddings .................................................................................................................................................................................... 460

Helps assess knowledge and understanding with a new ‘Know it’ feature that will support preparation for professional discussions or knowledge tests. Introduction.........................................................................................................................................................................................................................................1 How to use this book............................................................................................................................................................................................vii Introduction....................................................................................................................................................................................................................................164 Meat ...................................................................................................................................................................................................................................................246

Sorry, we don't have stock that matches those filters

Organisation of the kitchen..................................................................................................................................................................................................... 73 Shellfish .......................................................................................................................................................................................................................................... 360

Index.........................................................................................................................................................................................................................................000 Teaching and Learning titles include interactive resources, lesson planning tools, self marking tests Covers the latest preparation, cooking and finishing techniques, as well as the classics every chef should master with over 500 reliable recipes and 1,000 photographs.

Filter Results

Ensures learners are fully up to date, with new content on the latest technology within the hospitality sector, up-to-date safe and hygienic working requirements, and new content on costing and yield control.