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Food service; Equipment and supplies

  • The Larder Chefby W K H Bode; M J Leto

    Taylor and Francis 2012; US$ 46.95

    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... more...

  • Speakeasyby Jason Kosmas; Dushan Zaric

    Potter/TenSpeed/Harmony 2010; US$ 24.99

    Time-honored cocktails like the New York Sour and the Sidecar were born during the era of Prohibition, the blessedly bygone social experiment that turned drinking into an underground adventure. In those days, hard beverage options were usually made with homemade hooch and flavorings of dubious origin and quality.       Thankfully, a cocktail renaissance... more...

  • Professional Cake Decoratingby Toba M. Garrett

    Wiley 2006; US$ 42.50 US$ 29.75

    Everything you need to create stunning cake decorations Cake decorating is an art with specific skills that must be studied and practiced before they can be mastered. Professional Cake Decorating is the first guidebook, reference, and at-your-fingertips resource to the special methods and techniques unique to cake decorating. Professional... more...

  • The Chef's Companionby Elizabeth Riely

    Wiley 2003; US$ 19.50 US$ 13.65

    The essential A?Z reference of culinary terms?concise and up-to-date Anyone who has ever struggled to pronounce a word on a menu or wrestled with an unfamiliar recipe ingredient or cooking technique will find a true friend in this revised and updated edition of The Chef's Companion. This indispensable culinary reference covers more than 5,000 English... more...

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