東華大學圖書館 |

Language: English

Help

回圖書館首頁

手機版館藏查詢

Back

Switch To: Labeled | MARC Mode | ISBD

The larder chef = food preparation a...

Bode, W. K. H. (1931-)

Linked to FindBook

Google Book

Amazon

博客來

The larder chef = food preparation and presentation /

Record Type:	Language materials, printed : Monograph/item
Title/Author:	The larder chef/ M.J. Leto, W.K.H. Bode.
Reminder of title:	food preparation and presentation /
Author:	Leto, M. J.
other author:	Bode, W. K. H.
Published:	Amsterdam ;Butterworth-Heinemann, : 2006.,
Description:	xi, 319 p. :ill. ;25 cm.
Notes:	Includes index.
[NT 15003449]:	* Preface -- * A note on metrication -- * Le Garde-Manger -- * Hors d'oeuvre and salads -- * Fishmongery and shellfish -- * Poultry and game -- * Butchery -- * Forcemeats -- * Garnishes and seasonings -- * Chef du froid -- * Appendices - Convenience foods; The deep freeze; Glossary of French terms used in cold larder -- work; Index.
Subject:	Cookbooks. -
Online resource:	http://www.sciencedirect.com/science/book/9780750668996An electronic book accessible through the World Wide Web; click for information
ISBN:	0750668997

The larder chef = food preparation and presentation /
Leto, M. J.1910-1994.

The larder cheffood preparation and presentation /[electronic resource] :M.J. Leto, W.K.H. Bode. - 4th ed. - Amsterdam ;Butterworth-Heinemann,2006. - xi, 319 p. :ill. ;25 cm.

Includes index.

* Preface -- * A note on metrication -- * Le Garde-Manger -- * Hors d'oeuvre and salads -- * Fishmongery and shellfish -- * Poultry and game -- * Butchery -- * Forcemeats -- * Garnishes and seasonings -- * Chef du froid -- * Appendices - Convenience foods; The deep freeze; Glossary of French terms used in cold larder -- work; Index.

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. * An authoritative, clear and practical introduction to the fundamentals of food preparation and service * Used by generations of students in catering as well as professional chefs worldwide * Hugely revised and now heavily illustrated for maximum clarity and effectiveness.

Electronic reproduction.
Amsterdam :
Elsevier Science & Technology,
2009.

Mode of access: World Wide Web.

ISBN: 0750668997

Source: 116309:116407Elsevier Science & Technologyhttp://www.sciencedirect.comSubjects--Topical Terms:

1068948
Cookbooks.
Index Terms--Genre/Form:

542853
Electronic books.

LC Class. No.: TX820 / .L46 2006

Dewey Class. No.: 641.5

The larder chef = food preparation and presentation /
LDR:02318cam 2200325 a 45 001 893410
003 OCoLC
005 20101126
006 m d
007 cr cn|||||||||
008 101126s2006 ne a o 001 0 eng d
020 $a 0750668997
020 $a 9780750668996
035 $a (OCoLC)474931099
035 $a ocn474931099
037 $a 116309:116407 $b Elsevier Science & Technology $n http://www.sciencedirect.com
040 $a OPELS $b eng $c OPELS $d OCLCA
049 $a TEFA
050 1 4 $a TX820 $b .L46 2006
082 0 4 $a 641.5 $2 22
100 1 $a Leto, M. J. $q (Mario Jack), $d 1910-1994. $3 1068947
245 1 4 $a The larder chef $h [electronic resource] : $b food preparation and presentation / $c M.J. Leto, W.K.H. Bode.
250 $a 4th ed.
260 $a Amsterdam ; $a London : $c 2006. $b Butterworth-Heinemann,
300 $a xi, 319 p. : $b ill. ; $c 25 cm.
500 $a Includes index.
500 $a Previous ed.: 1989.
505 0 $a * Preface -- * A note on metrication -- * Le Garde-Manger -- * Hors d'oeuvre and salads -- * Fishmongery and shellfish -- * Poultry and game -- * Butchery -- * Forcemeats -- * Garnishes and seasonings -- * Chef du froid -- * Appendices - Convenience foods; The deep freeze; Glossary of French terms used in cold larder -- work; Index.
520 $a 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. * An authoritative, clear and practical introduction to the fundamentals of food preparation and service * Used by generations of students in catering as well as professional chefs worldwide * Hugely revised and now heavily illustrated for maximum clarity and effectiveness.
533 $a Electronic reproduction. $b Amsterdam : $c Elsevier Science & Technology, $d 2009. $n Mode of access: World Wide Web. $n System requirements: Web browser. $n Title from title screen (viewed on Dec. 3, 2009). $n Access may be restricted to users at subscribing institutions.
650 0 $a Cookbooks. $3 1068948
650 0 $a Quantity cooking. $3 1068949
655 7 $a Electronic books. $2 lcsh $3 542853
700 1 $a Bode, W. K. H. $q (Willi Karl Heinrich), $d 1931- $3 1068946
710 2 $a ScienceDirect (Online service) $3 848416
856 4 0 $3 ScienceDirect $u http://www.sciencedirect.com/science/book/9780750668996 $z An electronic book accessible through the World Wide Web; click for information
994 $a C0 $b TEF