Publisher's Synopsis
This book has been written in response to the increasing demand for vegetarian food in all sectors of the hotel and catering industry and the recent rapid growth in restaurant operations which specialize in vegetarian and whole foods. It contains chapters on vegetarian commodities, techniques and catering applications and basic preparations. There are also three chapters on processes, covering starter courses, main courses and pastries, breads and savouries. These processes are described in the context of recipes and advice is given on the way in which processes can be applied to suit the caterer's own preferences or those of a particular market. For students of catering, or those who wish to explore further this aspect of catering, there are detailed further reading recommendations and exercises suitable for testing knowledge.
