Basic Cookery: Fundamental Recipes and Variations: Now including Larder and Patisserie Work - Softcover
Synopsis
This is an updated guide to kitchen operations for the student chef giving instructions on the basic skills required for catering for either small or large numbers. Major additions to this book include two extra sections on larder and pastry work. It is suitable for City and Guilds 706 - 1,2,3 and 705; BTEC/SCOTVEC and NEBSS catering courses. It also provides useful information for students following HCIMA and degree courses in hotel and catering management.
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Basic Cookery: Fundamental Recipes and Variations: Now including Larder and Patisserie Work
Published by
Butterworth-Heinemann Ltd, 1988
ISBN 10: 043492234X
ISBN 13: 9780434922345
Used
Paperback
Seller: WorldofBooks, Goring-By-Sea, WS, United Kingdom
Seller rating 5 out of 5 stars
Paperback. Condition: Fair. A readable copy of the book which may include some defects such as highlighting and notes. Cover and pages may be creased and show discolouration. Seller Inventory # GOR002887574
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Basic Cookery: Fundamental Recipes and Variations: Now including Larder and Patisserie Work
Seller: AwesomeBooks, Wallingford, United Kingdom
Seller rating 5 out of 5 stars
Paperback. Condition: Very Good. Basic Cookery: Fundamental Recipes and Variations: Now including Larder and Patisserie Work This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. Seller Inventory # 7719-9780434922345
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Basic Cookery: Fundamental Recipes and Variations: Now including Larder and Patisserie Work
Published by
Elsevier Science & Technology, United Kingdom, Oxford, 1988
ISBN 10: 043492234X
ISBN 13: 9780434922345
Used
Paperback
Seller: WorldofBooks, Goring-By-Sea, WS, United Kingdom
Seller rating 5 out of 5 stars
Paperback. Condition: Very Good. This is an updated guide to kitchen operations for the student chef giving instructions on the basic skills required for catering for either small or large numbers. Major additions to this book include two extra sections on larder and pastry work. It is suitable for City and Guilds 706 - 1,2,3 and 705; BTEC/SCOTVEC and NEBSS catering courses. It also provides useful information for students following HCIMA and degree courses in hotel and catering management. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. Seller Inventory # GOR001626016
Buy Used
£ 5.58
£ 5.60 shipping
Ships from United Kingdom to U.S.A.
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Quantity: 3 available
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Basic Cookery: Fundamental Recipes and Variations: Now including Larder and Patisserie Work
Seller: Bahamut Media, Reading, United Kingdom
Seller rating 5 out of 5 stars
Paperback. Condition: Very Good. This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. Seller Inventory # 6545-9780434922345
Buy Used
£ 4.35
£ 6.98 shipping
Ships from United Kingdom to U.S.A.
Ships from United Kingdom to U.S.A.
Quantity: 2 available