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Food Preparation takes an innovative and international approach to cookery reflecting current consumer trends in eating.
Extensive coverage is provided of the world's ten most interesting national cuisines. Over 1,700 recipes of tthese nations' best know dishes are also included.
Students are instructed in French classical cookery supported by other dishes from international cuisines.
- Sales Rank: #12865907 in Books
- Brand: Brand: Pearson Education Canada
- Published on: 1999-06-29
- Original language: English
- Number of items: 1
- Dimensions: 9.25" h x 1.00" w x 6.25" l, 1.71 pounds
- Binding: Paperback
- 528 pages
- Used Book in Good Condition
From the Back Cover
Food Preparation and Cookery takes a fresh innovative approach to catering and menu planning. It reflects the changing market place and the growth of consumer demand for global foods by introducing a broad international focus.
Extensive coverage is provided of the world's most popular cuisines in over 1,700 recipes. The text also addresses current and future aspects of management and supervision studies and industry interest such as food purchasing, menu planning, food storage, and dish presentation, and provides advice on dish assessment and problems encountered in cookery.
Key features:
* written by masters of the catering industry
* provides unique coverage of twenty national cuisines
* includes more than 1,700 of the world's best known dishes
* covers menu planning, food purchasing and storage and dish presentation
* provides advice on dish assessment and problems encountered in cookery
* integrates major international cuisines with traditional French classical cookery
Food Preparation and Cookery is an indispensable guide for students of GNVQ, S/NVQ, HND, City & Guilds International Certificates, Diplomas and Advanced Diplomas in Culinary Arts, undergraduate catering management courses, the HCIMA Certificate and Diploma and postgraduate DMS (H&C) programmes. It will also be of interest to industrial practitioners, in particular chefs and those employed in the management and planning of catering operations.
Clive F Finch, MPhil, MHCIMA, DMS, Cert Ed, Dip WTC, CGLI Adv, ACF, was formerly Head of School of Hotel, Catering and Tourism Management at Middlesex University and is now Visiting Professor at the School of Hospitality Management, Thames Valley University. He has many years experience in the fields of catering, catering education, food preparation, recipe formulation, product labelling, consultancy and research.
Harry L Cracknell has worked in some of the foremost kitchens in London and abroad, including The Dorchester, the Park Lane Hotel and the Colony Club. His career covers sixteen years as Head of Departments at Thanet Technical College and Oxford Polytechnic. He was formerly Food Production Manager at Dorset Institute of Higher Education and Examiner for City and Guilds of London Institute.
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