Saturday, January 31, 2009

20 Classic Casseroles Stews or Larder Chef

20 Classic Casseroles & Stews: Tasty recipes for comforting and hearty main meal stews shown in over 120 photographs

Author: Katharine Blakemor

The book opens with an informative introduction that includes essential advice about making casseroles, covering ingredients, equipment, cooking ahead, freezing and defrosting. The delightful recipe selection is divided into four chapters.



Read also Being A Health Unit Coordinator or Marketing Convergence

Larder Chef: Food Preparation and Presentation

Author: W K H Bod

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.



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