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Essentials of professional cooking
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Wayne Gisslen |
Managers of restaurants and other foodservice operations need to know how to cook--but do not have to be chefs in order to manage them effectively. Written by Wayne Gisslen, author of the bestselling… |
OL1802162W |
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Fish & seafood dishes for foodservice menu planning
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Eulalia C. Blair |
234 p. : 24 cm |
OL18328698W |
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The new professional chef
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Mary Deirdre Donovan |
xxiv, 1190 p. : 29 cm |
OL19323530W |
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Frozen Assets Lite and Easy
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Deborah Taylor-Hough |
Low-fat, lower-calorie bulk cooking from bestselling author Deborah Taylor-Hough. Through the bestselling cookbook Frozen Assets, Deborah Taylor-Hough became known as the "once-a-month" cooking exper… |
OL2025762W |
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Advanced practical cookery
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David Foskett,Victor Cesarani,Victor Ceserani |
This edition includes information on food allergies, sauces, butters and processed meats, as well as additional pastry, soup and water ice recipes. It is suitable for training levels up to and includ… |
OL21446330W |
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City & Guilds 7100 diploma in professional
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Holly Bamunuge |
This title provides full coverage of all units of the 7100 level 2 diploma in professional cookery. It supports the development of all necessary skills and covers all required underpinning knowledge … |
OL27678198W |
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Chef's Book of Formulas, Yields and Sizes
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Arno Schmidt |
The ultimate quick-reference cost control resource for busy kitchens The Chef's Book of Formulas, Yields, and Sizes is a powerful tool for controlling food costs in any foodservice operation. Now i… |
OL3801695W |
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Saladsfor foodservice menu planning
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Eulalia C. Blair |
x, 201 p., [16] p. of plates : 24 cm |
OL4974314W |