Wholefood and Vegetarian Cookery provides catering students and chefs with a comprehensive collection of new and proven recipes for a wide range of food types. The author, a Master Chef and lecturer at Birmingham College of Food, also defines and discusses vegetarian requirements and bsic
nutrition, and provides a summary of medical conditions and allergies and their dietary requirements. The clear layout, detailed photographs and contemporary focus make this a useful and student-friendly book. At a time when consumers are demanding a greater variety of dishes and menues. Wholefood
and Vegetarian Cookery will be indispensable for anyone working within the catering industry.
"synopsis" may belong to another edition of this title.
Carl Withey is currently a lecturer at Birmingham College of Food. He is also a regular contributor to Hotel and Caterer Magazine.
"About this title" may belong to another edition of this title.
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