Basic Cookery by Richard E Martland
This is an updated guide to kitchen operations for the student chef giving instructions on the basic skills required for catering for either small or large numbers. Major additions to this book include two extra sections on larder and pastry work. It is suitable for City and Guilds 706 - 1,2,3 and 705; BTEC/SCOTVEC and NEBSS catering courses. It also provides useful information for students following HCIMA and degree courses in hotel and catering management.| SKU | Unavailable |
| ISBN 13 | 9780434922345 |
| ISBN 10 | 043492234X |
| Title | Basic Cookery |
| Author | Richard E Martland |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Elsevier Science & Technology |
| Year published | 1988-09-01 |
| Number of pages | 624 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |