MTU Library Catalogue

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The larder chef : food preparation and presentation / M. J. Leto and W. K H. Bode.

By: Leto, M. J. (Mario Jack), 1910-1994.
Contributor(s): Bode, W. K. H. (Willi Karl Heinrich), 1931-.
Material type: materialTypeLabelBookPublisher: Oxford : Elsevier / Butterworth Heinemann, 2006Edition: Fourth edition.Description: xi, 319 pages : color illustrations ; 25 cm.Content type: text Media type: unmediated Carrier type: volume ISBN: 0750668997; 9780750668996.Subject(s): Cookery | Quantity cooking | Cooking | Food and Drink | Hospitality & service industries | Manufacturing industries | Hotel & catering tradesAdditional physical formats: Electronic version:.: The larder chef : food preparation and presentation.DDC classification: 641.572 | 641.5 LET Also available in electronic form.
Contents:
The larder chef -- Starters -- Salads, Salad dressings and cold sauces -- Fish, shellfish and crustaceans -- Poultry and game -- Butchery -- Forcemeats, garnishes and seasonings -- The buffet chef -- The cheeses -- Larder administration.
Summary: 'The Larder Chef' reflects the changing attitudes towards 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.
Holdings
Item type Current library Call number Copy number Status Barcode
General lending MTU Bishopstown Library Lending 641.572 (Browse shelf(Opens below)) 1 Available 00132299
2 hour loan MTU Kerry North Campus Library Desk Loan 641.5 LET (Browse shelf(Opens below)) Available 38888000833149
Total holds: 0

Enhanced descriptions from Syndetics:

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.

Previous ed.: 1989.
Includes index.

Formerly CIP. Uk

The larder chef -- Starters -- Salads, Salad dressings and cold sauces -- Fish, shellfish and crustaceans -- Poultry and game -- Butchery -- Forcemeats, garnishes and seasonings -- The buffet chef -- The cheeses -- Larder administration.

'The Larder Chef' reflects the changing attitudes towards 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.

CIT Module HOSP 7002 - Core reading.

CIT Module HOSP 7003 - Core reading.

CIT Module HOSP 6002 - Supplementary reading.

CIT Module HOSP 6024 - Supplementary reading.

Also available in electronic form.