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.
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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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