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其他書名
A Textbook for Education & Industry
出版Hodder Arnold, 2006
主題Business & Economics / Industries / Hospitality, Travel & TourismCooking / GeneralCooking / Methods / Quantity
ISBN03409123599780340912355
URLhttp://books.google.com.hk/books?id=b2PiGwAACAAJ&hl=&source=gbs_api
註釋em>Advanced Practical Cookery, 4th edition, has been fully revised and updated to match the latest specifications at levels 3 and Foundation degrees . Now in paperback and with specially commissioned full colour photographs throughout, this essential resource for the highest training levels includes over 600 international recipes, all specifically tailored for the skilled craft student and chef. Examining new advanced units introduced by City & Guilds in detail, this new edition is also written and designed with the student reader in mind, and now includes nutrition and healthy eating advice, tips and essential kitchen advice. The contributions of executive chef and new co-author John Campbell also bring a unique industry focus to the content, ensuring the text is targeted specifically at the needs of trainee chefs and professionals alike. Contemporary, accessible and above all practical, Advanced Practical Cookery, 4th edition, is the ideal ingredient for advanced food preparation and cooking techniques.