The Larder Chef  (English, Paperback, Bode Willi)

The Larder Chef has sold worldwide in its previous editions and distinguished itself as a seminal introduction to the key concepts of food preparation and service. The new edition is based both on the author's long teaching experience and in depth research with over 80 practicing chefs from many areas. It is therefore able both to outline best practice and reflect what has happened in the food industry over the last few years. It will give students and new chefs a thorough grounding in:

• The key elements in food preparation, vital even where some of these have been wholly or partially taken over by manufacturers
• The skills to understand different foodstuffs and their best uses — from Hors d'oeuvre and salads to meats (and their cuts) fish, seafoods, poultry and others
• The fundamentals of cooking methods and quality control

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. This is an essential professional learning resource for all students in catering, as well as giving professional chefs an authoritative source of facts and advice.