The larder chef: food preparation and presentation
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Amsterdam
Butterworth-Heinemann
2006
|
| Ausgabe: | 4th ed |
| Schlagworte: | |
| Online-Zugang: | FAW01 Volltext |
| Beschreibung: | Previous edition: 1989. - Includes index The Larder Chef reflects the changing attitude to food and its preparation in recent years. While still retaining its practical approach, it recognizes current trends and fashions in food presentation and service style. A number of new illustrations have been added to the book for greater clarity. National Diploma students, apprentice chefs and catering students will find this manual particularly useful. * An authoritative, clear and practical introduction to the fundamentals of food preparation and service * Used by generations of students in catering as well as professional chefs worldwide * Hugely revised and now heavily illustrated for maximum clarity and effectiveness |
| Beschreibung: | xi, 319 pages |
| ISBN: | 9780750668996 0750668997 |
Internformat
MARC
| LEADER | 00000nmm a2200000zc 4500 | ||
|---|---|---|---|
| 001 | BV044379223 | ||
| 003 | DE-604 | ||
| 005 | 00000000000000.0 | ||
| 007 | cr|uuu---uuuuu | ||
| 008 | 170630s2006 |||| o||u| ||||||eng d | ||
| 020 | |a 9780750668996 |9 978-0-7506-6899-6 | ||
| 020 | |a 0750668997 |9 0-7506-6899-7 | ||
| 035 | |a (ZDB-33-ESD)ocn474931099 | ||
| 035 | |a (OCoLC)474931099 | ||
| 035 | |a (DE-599)BVBBV044379223 | ||
| 040 | |a DE-604 |b ger |e aacr | ||
| 041 | 0 | |a eng | |
| 049 | |a DE-1046 | ||
| 082 | 0 | |a 641.5 |2 22 | |
| 100 | 1 | |a Leto, M. J., (Mario Jack) |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a The larder chef |b food preparation and presentation |c M.J. Leto, W.K.H. Bode |
| 250 | |a 4th ed | ||
| 264 | 1 | |a Amsterdam |b Butterworth-Heinemann |c 2006 | |
| 300 | |a xi, 319 pages | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b c |2 rdamedia | ||
| 338 | |b cr |2 rdacarrier | ||
| 500 | |a Previous edition: 1989. - Includes index | ||
| 500 | |a The Larder Chef reflects the changing attitude to food and its preparation in recent years. While still retaining its practical approach, it recognizes current trends and fashions in food presentation and service style. A number of new illustrations have been added to the book for greater clarity. National Diploma students, apprentice chefs and catering students will find this manual particularly useful. * An authoritative, clear and practical introduction to the fundamentals of food preparation and service * Used by generations of students in catering as well as professional chefs worldwide * Hugely revised and now heavily illustrated for maximum clarity and effectiveness | ||
| 650 | 7 | |a Cooking |2 fast | |
| 650 | 7 | |a Quantity cooking |2 fast | |
| 650 | 4 | |a Cooking | |
| 650 | 4 | |a Quantity cooking | |
| 700 | 1 | |a Bode, W. K. H. |e Sonstige |4 oth | |
| 856 | 4 | 0 | |u http://www.sciencedirect.com/science/book/9780750668996 |x Verlag |z URL des Erstveröffentlichers |3 Volltext |
| 912 | |a ZDB-33-ESD | ||
| 999 | |a oai:aleph.bib-bvb.de:BVB01-029781445 | ||
| 966 | e | |u http://www.sciencedirect.com/science/book/9780750668996 |l FAW01 |p ZDB-33-ESD |q FAW_PDA_ESD |x Verlag |3 Volltext | |
Datensatz im Suchindex
| _version_ | 1804177640537456640 |
|---|---|
| any_adam_object | |
| author | Leto, M. J., (Mario Jack) |
| author_facet | Leto, M. J., (Mario Jack) |
| author_role | aut |
| author_sort | Leto, M. J., (Mario Jack) |
| author_variant | m j m j l mjmj mjmjl |
| building | Verbundindex |
| bvnumber | BV044379223 |
| collection | ZDB-33-ESD |
| ctrlnum | (ZDB-33-ESD)ocn474931099 (OCoLC)474931099 (DE-599)BVBBV044379223 |
| dewey-full | 641.5 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 641 - Food and drink |
| dewey-raw | 641.5 |
| dewey-search | 641.5 |
| dewey-sort | 3641.5 |
| dewey-tens | 640 - Home and family management |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| edition | 4th ed |
| format | Electronic eBook |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>02088nmm a2200421zc 4500</leader><controlfield tag="001">BV044379223</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">00000000000000.0</controlfield><controlfield tag="007">cr|uuu---uuuuu</controlfield><controlfield tag="008">170630s2006 |||| o||u| ||||||eng d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9780750668996</subfield><subfield code="9">978-0-7506-6899-6</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">0750668997</subfield><subfield code="9">0-7506-6899-7</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(ZDB-33-ESD)ocn474931099</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)474931099</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV044379223</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">aacr</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-1046</subfield></datafield><datafield tag="082" ind1="0" ind2=" "><subfield code="a">641.5</subfield><subfield code="2">22</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Leto, M. J., (Mario Jack)</subfield><subfield code="e">Verfasser</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">The larder chef</subfield><subfield code="b">food preparation and presentation</subfield><subfield code="c">M.J. Leto, W.K.H. Bode</subfield></datafield><datafield tag="250" ind1=" " ind2=" "><subfield code="a">4th ed</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Amsterdam</subfield><subfield code="b">Butterworth-Heinemann</subfield><subfield code="c">2006</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">xi, 319 pages</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">Previous edition: 1989. - Includes index</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">The Larder Chef reflects the changing attitude to food and its preparation in recent years. While still retaining its practical approach, it recognizes current trends and fashions in food presentation and service style. A number of new illustrations have been added to the book for greater clarity. National Diploma students, apprentice chefs and catering students will find this manual particularly useful. * An authoritative, clear and practical introduction to the fundamentals of food preparation and service * Used by generations of students in catering as well as professional chefs worldwide * Hugely revised and now heavily illustrated for maximum clarity and effectiveness</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Cooking</subfield><subfield code="2">fast</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Quantity cooking</subfield><subfield code="2">fast</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Cooking</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Quantity cooking</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Bode, W. K. H.</subfield><subfield code="e">Sonstige</subfield><subfield code="4">oth</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://www.sciencedirect.com/science/book/9780750668996</subfield><subfield code="x">Verlag</subfield><subfield code="z">URL des Erstveröffentlichers</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-33-ESD</subfield></datafield><datafield tag="999" ind1=" " ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-029781445</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">http://www.sciencedirect.com/science/book/9780750668996</subfield><subfield code="l">FAW01</subfield><subfield code="p">ZDB-33-ESD</subfield><subfield code="q">FAW_PDA_ESD</subfield><subfield code="x">Verlag</subfield><subfield code="3">Volltext</subfield></datafield></record></collection> |
| id | DE-604.BV044379223 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T07:51:17Z |
| institution | BVB |
| isbn | 9780750668996 0750668997 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-029781445 |
| oclc_num | 474931099 |
| open_access_boolean | |
| owner | DE-1046 |
| owner_facet | DE-1046 |
| physical | xi, 319 pages |
| psigel | ZDB-33-ESD ZDB-33-ESD FAW_PDA_ESD |
| publishDate | 2006 |
| publishDateSearch | 2006 |
| publishDateSort | 2006 |
| publisher | Butterworth-Heinemann |
| record_format | marc |
| spelling | Leto, M. J., (Mario Jack) Verfasser aut The larder chef food preparation and presentation M.J. Leto, W.K.H. Bode 4th ed Amsterdam Butterworth-Heinemann 2006 xi, 319 pages txt rdacontent c rdamedia cr rdacarrier Previous edition: 1989. - Includes index The Larder Chef reflects the changing attitude to food and its preparation in recent years. While still retaining its practical approach, it recognizes current trends and fashions in food presentation and service style. A number of new illustrations have been added to the book for greater clarity. National Diploma students, apprentice chefs and catering students will find this manual particularly useful. * An authoritative, clear and practical introduction to the fundamentals of food preparation and service * Used by generations of students in catering as well as professional chefs worldwide * Hugely revised and now heavily illustrated for maximum clarity and effectiveness Cooking fast Quantity cooking fast Cooking Quantity cooking Bode, W. K. H. Sonstige oth http://www.sciencedirect.com/science/book/9780750668996 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Leto, M. J., (Mario Jack) The larder chef food preparation and presentation Cooking fast Quantity cooking fast Cooking Quantity cooking |
| title | The larder chef food preparation and presentation |
| title_auth | The larder chef food preparation and presentation |
| title_exact_search | The larder chef food preparation and presentation |
| title_full | The larder chef food preparation and presentation M.J. Leto, W.K.H. Bode |
| title_fullStr | The larder chef food preparation and presentation M.J. Leto, W.K.H. Bode |
| title_full_unstemmed | The larder chef food preparation and presentation M.J. Leto, W.K.H. Bode |
| title_short | The larder chef |
| title_sort | the larder chef food preparation and presentation |
| title_sub | food preparation and presentation |
| topic | Cooking fast Quantity cooking fast Cooking Quantity cooking |
| topic_facet | Cooking Quantity cooking |
| url | http://www.sciencedirect.com/science/book/9780750668996 |
| work_keys_str_mv | AT letomjmariojack thelardercheffoodpreparationandpresentation AT bodewkh thelardercheffoodpreparationandpresentation |