Name: The New Catering Repertoire
ISBN: 978-1-349-20391-8

Overview

Authors:

H. L. Cracknell ,
G. Nobis

H. L. Cracknell

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G. Nobis

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Table of contents (32 chapters)

Checklist of Small Kitchen Equipment
- H. L. Cracknell, G. Nobis
Pages 641-644
Checklist of Commodities
- H. L. Cracknell, G. Nobis
Pages 645-697
Dish Decorations
- H. L. Cracknell, G. Nobis
Pages 698-701
Basic Culinary Preparations
- H. L. Cracknell, G. Nobis
Pages 702-714
Basic Nutrition
- H. L. Cracknell, G. Nobis
Pages 715-725
Calorie Value of Foods
- H. L. Cracknell, G. Nobis
Pages 726-731
Vegetarian Cooking
- H. L. Cracknell, G. Nobis
Pages 732-737
Principles of Nouvelle Cuisine
- H. L. Cracknell, G. Nobis
Pages 738-744
Titles of Members of the Full Kitchen Brigade
- H. L. Cracknell, G. Nobis
Pages 745-746
Safety Precautions
- H. L. Cracknell, G. Nobis
Pages 747-748
Hygiene
- H. L. Cracknell, G. Nobis
Pages 749-753
Checklist of Weights and Measures
- H. L. Cracknell, G. Nobis
Pages 754-767
Glossary of Catering Terms
- H. L. Cracknell, G. Nobis
Pages 768-810

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About this book

Written to the standards of clarity and accuracy that contemporary users require, The New Catering Repertoire offers the comprehensive reference work for professionals and trainees alike. The first volume provides a record of all the great dishes of international cuisine in dictionary form.

Bibliographic Information

Book Title: The New Catering Repertoire
Book Subtitle: Volume I Aide-Mémoire du Chef
Authors: H. L. Cracknell, G. Nobis
DOI: https://doi.org/10.1007/978-1-349-20391-8
Publisher: Red Globe Press London
eBook Packages: Palgrave Business & Management Collection, Business and Management (R0)
Copyright Information: H. L. Cracknell and G. Nobis 1989
Edition Number: 1
Number of Pages: XIII, 810
Additional Information: Previously published under the imprint Palgrave
Topics: Services
Industry Sectors: Automotive, Biotechnology, Finance, Business & Banking, Pharma

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The New Catering Repertoire