The New Catering Repertoire

H. L. Cracknell, Gian Franco Nobis, Nobis Gianfranco (Autoren)

Buch | Hardcover

700 Seiten

1989
Palgrave Macmillan (Verlag)
978-0-333-39165-5 (ISBN)

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This is a record of all the great dishes of international cuisine in dictionary form. It is a complete reference to Europe's culinary heritage presented to the standards of clarity and accuracy that contemporary users require. A handy guide to menu planning and compilation. It includes a treatment of salads and dressing, a full listing of sandwiches, fondues and pizzas, key nutrition points, vegetarian and Asian cuisine and an outline of nouvelle cuisine.

Hors-d'oeuvre varies; single hors-d'oeuvre; soups; egg dishes; farinaceous dishes; fish dishes; garnishes for main meat dishes; main courses of meat, poultry and game; sauces including butters; cold buffet; salads and dressings; vegetables; potatoes; sweet dishes; ices; savouries; sandwiches; fondues; pizzas; smorrebrod; cookery methods; checklist of small kitchen equipment; checklist of commodities; dish decorations; basic culinary preparations; basic nutrition; calorie value of foods; vegetarian cooking; Asian cookery; an outline of nouvelle cuisine; the full kitchen brigade; safety precautions; hygiene; checklist of weights and measures.

Erscheint lt. Verlag	23.11.1989
Zusatzinfo	glossary, index
Verlagsort	Basingstoke
Sprache	englisch
Maße	165 x 240 mm
Gewicht	350 g
Themenwelt	Schulbuch / Wörterbuch ► Lexikon / Chroniken
Themenwelt	Weitere Fachgebiete ► Handwerk
ISBN-10	0-333-39165-9 / 0333391659
ISBN-13	978-0-333-39165-5 / 9780333391655
Zustand	Neuware