The Larder Chef
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Language: en
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Type: BOOK - Published: 1989 - Publisher:
The purpose of this textbook is to provide instruction on all work carried out by the cold larder department of a catering establishment. It explains how certai
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Type: BOOK - Published: 2006 - Publisher: Routledge
"This new edition has been radically and thoroughly updated and re-designed. It has a host of new illustrations and recipes and nearly 400 new colour images. Th
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Type: BOOK - Published: 2012-06-25 - Publisher: Routledge
The Larder Chef reflects the changing attitude to food and its preparation in recent years. While still retaining its practical approach, it recognizes current
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"This edited collection presents articles in southern food studies by a range of writers, from established scholars like Psyche Williams-Forson to emerging scho
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