Food preparation and cookery : an international approach / Clive F. Finch ; assisted by Harry L. Cracknell.
By: Finch, Clive F
.
Contributor(s): Cracknell, H. L. (Harry Louis).
Material type: 
BookPublisher: Harlow, Essex : Longman, 1998Description: xii, 516 p. ; 24 cm + pbk.ISBN: 0582309379.Subject(s): Cookery, InternationalDDC classification: 641.5 | Item type | Current library | Call number | Copy number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|
| General Lending | MTU Bishopstown Library Lending | 641.5 (Browse shelf(Opens below)) | 1 | Available | 00105648 |
Enhanced descriptions from Syndetics:
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.
Includes index.
Appetisers -- Soups -- Egg and cheese dishes -- Farinaceous dishes and dumplings -- Pizzas, Rice and grain -- Fish -- Meats -- Poultry -- Game -- Vegetable and Potato dishes -- Sweets and bakery items -- Stocks and sauces.