The New Catering Repertoire

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

Buch | Softcover

824 Seiten

1989
Palgrave Macmillan (Verlag)
978-0-333-43484-0 (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.

Preface - Hors-d'Oeuvre varies - Single Hors-d'Oeuvre - Hot Hors- d'Oeuvre - Soups - Egg dishes - Farinaceous dishes - Fish dishes - Shellfish dishes - Shellfish 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 - Glossary of catering terms - Index

Erscheint lt. Verlag	21.8.1989
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	0-333-43484-6 / 0333434846
ISBN-13	978-0-333-43484-0 / 9780333434840
Zustand	Neuware