7th Edition
Paperback (02 Jul 1992)
Not available for sale
Includes delivery to the United States
Out of stock
Provides a comprehensive account of the theory underlying and reinforcing a chef's practical skills. The text has been revised, updated and organized into four parts: the catering industry; food and the caterer; catering technology; legislation and the caterer. Sections on computing, marketing and hygiene in the catering industry are also included. From the authors of "Practical Cookery" and "Contemporary Cookery".;An ELBS/LPBB edition is available.
| ISBN: | 9780340563038 |
| Publisher: | Hodder & Stoughton |
| Imprint: | Hodder & Stoughton |
| Pub date: | 02 Jul 1992 |
| Edition: | 7th Edition |
| DEWEY: | 647.95 |
| DEWEY edition: | 20 |
| Language: | English |
| Number of pages: | 496 |
| Weight: | 1029g |
| Height: | 170mm |
| Width: | 236mm |
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