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The Larder Chef: Food Preparation and Presentation
Average rating
4 out of 5
Based on 1 Ratings and 1 Reviews

Book Description
The process of buying, storing and preparing perishable foodstuffs for cooking is of great importance to the efficient operation of any catering establishment. The Larder Chef, who is the person ultimately responsible for producing the food required by the kitchens, is further responsible for producing the displays of cold food which are often the show windows of the establishment, and guarding by... More
Book Information
PublisherButterworth-Heinemann
BindingPaperback (7 editions)
Reading LevelUncategorized
# of Pages308
ISBN-100434911321
ISBN-13978-0434911325
Publication Date12/31/1987
The Creators
About M.J. Leto (Author) : M.J. Leto is a published author. Published credits of M.J. Leto include The Larder Chef, Fourth Edition: Food Preparation and Presentation, Larder Chef: Food Preparation and Presentation, Third Editio... more
View M.J. Leto's profile

About William Bode (Author) : William Bode is a published author. Some of the published credits of William Bode include The Larder Chef, Fourth Edition: Food Preparation and Presentation, Larder Chef: Food Preparation and Presenta... more
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6/22/2007 Gina Marysol Ruiz

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