Food Preparation
An International Approach
Seiten
1998
Longman (Verlag)
978-0-582-30937-1 (ISBN)
Longman (Verlag)
978-0-582-30937-1 (ISBN)
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This is a fresh approach to food production, reflecting the changing market and the growth of consumer demand for global foods. It includes more that 17,000 recipes from ten nations, as well as details on: menu planning; food storage; dish presentation; and dish assessment.
Food Preparation takes an innovative and international approach to cookery reflecting current consumer trends in eating.
Extensive coverage is provided of the world's ten most interesting national cuisines. Over 1,700 recipes of tthese nations' best know dishes are also included.
Students are instructed in French classical cookery supported by other dishes from international cuisines.
Food Preparation takes an innovative and international approach to cookery reflecting current consumer trends in eating.
Extensive coverage is provided of the world's ten most interesting national cuisines. Over 1,700 recipes of tthese nations' best know dishes are also included.
Students are instructed in French classical cookery supported by other dishes from international cuisines.
Appetisers; soups; egg and cheese dishes; farinaceous dishes and dumplings; pizzas, rice and grain; fish; meats; poultry; game birds and animals; vegetable and potato dishes; sweets and bakery items; stocks and sauces. Appendices: dish assessment - what went wrong and why?; cookery methods and techniques.
| Erscheint lt. Verlag | 13.2.1998 |
|---|---|
| Verlagsort | Harlow |
| Sprache | englisch |
| Maße | 157 x 234 mm |
| Gewicht | 682 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken |
| Weitere Fachgebiete ► Handwerk | |
| ISBN-10 | 0-582-30937-9 / 0582309379 |
| ISBN-13 | 978-0-582-30937-1 / 9780582309371 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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