International Cuisine and Food Production Management
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International Cuisine and Food Production Management

 Taschenbuch
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ISBN-13:
9780198073895
Einband:
Taschenbuch
Erscheinungsdatum:
07.06.2012
Seiten:
600
Autor:
Parvinder S Bali
Gewicht:
856 g
Format:
242x185x26 mm
Sprache:
Englisch
Beschreibung:

PART 1 - WESTERN CUISINE - COLD SECTION; LARDER AND COLD KITCHEN; CHARCUTERIE AND PATES; APPETIZERS AND GARNISHES; SANDWICHES; USE OF HERBS AND WINES IN COOKING; PART 2 - INTERNATIONAL CUISINES; WESTERN CUISINE; EUROPEAN CUISINE; WESTERN PLATED FOOD; CONCEPT OF HEALTH FOOD; ORIENTAL CUISINE; PART 3 - ADVANCE CONFECTIONARY; CAKES AND PASTRIES; CHOCOLATE; DESSERTS; ICE CREAMS AND FROZEN DESSERTS; SAUCES AND COULIS; COOKIES AND BISCUITS; PART 4 - FOOD PRODUCTION MANAGEMENT; PRODUCTION MANAGEMENT; RESEARCH AND PRODUCT DEVELOPMENT
International Cuisine and Food Production Management is a comprehensive textbook specially designed to meet the needs of final year students of hotel management and aspiring chefs. It explores the concepts of international food production and illustrates them using numerous photographs, figures, and tables. The accompanying CD contains numerous recipes.