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The latest edition of this standard reference for Australian commercial cookery students, as well as those studying vocational courses in schools, reflects the most recent curriculum changes and significant developments in contemporary Australian cuisine. Completely revised and updated, the volume includes many new recipes and a bonus CD-ROM to help address the needs of Australian students more comprehensively.
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Graham Dodgshun was Deputy Director of William Anglis Institute of TAFE in Victoria. He taught hospitality subjects for many years and has owned a restaurant and a bakery.
Michel Peters has had a long and varied career in hospitality and vocational educational education and training. He was the Manager for Commercial Cookery and Catering programs in TAFE NSW, a Senior Head Teacher of Commercial Cookery and a professional chef, head chef and chef patron.
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Book Description Paperback. Condition: New. Softcover Book, New Condition, Fast Shipping. Ready in Stock. 5th Edition. [Please Read Carefully Before Buying], This Is An International Edition. Printed In Black and White. 704 Pages, Book Cover And ISBN No May Be Different From US Edition. Restricted Sales Disclaimer Wordings Not For Sales In USA And Canada May Be Printed On The Cover Of The Book. Standard Shipping 7-14 Business Days. Expedited Shiping 4-8 Business Days. ***WE DO NOT ENTERTAIN BULK ORDERS.*** The Books May Be Ship From Overseas For Inventory Purpose. Seller Inventory # 379282
Book Description Paperback. Condition: New. New, Softcover International Edition, Printed in Black and White, Only USPS Media mail Shipping ONLY, Different ISBN, Same Content As US edition, Book Cover may be Different, in English Language. Seller Inventory # 25271
Book Description Cambridge University Press, Cambridge, 2004. Softcover. Condition: New. 5th Edition.. 660 pages. Softcover. New book. COOKBOOKS. The latest edition of this standard reference for Australian commercial cookery students, as well as those studying vocational courses in schools, reflects the most recent curriculum changes and significant developments in contemporary Australian cuisine. Completely revised and updated, the volume includes many new recipes and a bonus CD-ROM to help address the needs of Australian students more comprehensively. Contents of this book is as follows: 1. Introduction; 2. Catering hygiene and (HACCP) principles; 3. Occupational health and safety; 4. Kitchen organisation; 5. Menu planning; 6. Nutrition; 7. Cost control in the commercial kitchen; 8. Methods of cookery; 9. Food preparation and mise en place; 10. Appetisers and salads; 11. Canapes and sandwiches; 12. Sauces; 13. Soups; 14. Eggs; 15. Rice, pasta, gnocchi and noodles; 16. Seafood; 17. Poultry; 18. Meat; 19. Game; 20. Vegetables and fruit; 21. Buffet and cold larder; 22. Pastries, cakes and yeast goods; 23. Hot and cold desserts; 24. Cheese; 25. Australian bush foods; 26. Food preservation; Appendix 1. Gastronorm containers; Appendix 2. Recipe list; Glossary. (Key Words: Australian Cooking, Recipes, Food, Cookbooks, Graham Dodgshun, Michel Peters, Catering, Occupational health and safety; Kitchens, Organisation, Menu planning, Nutrition, Cost Control, Commercial Kitchens, Australian Cookery, Food Preparation, Appetisers, CD-ROMs, Salads; Canapes, Sandwiches, Sauces, Soups, Eggs, Rice, Pasta, Gnocchi, Noodles, Seafood, Poultry, Meat, Game, Vegetables, Fruit, Buffet, Pastries, Cakes, Yeast, Desserts, Cheese, Australian Bush Foods, Food Preservation, Australia). book. Seller Inventory # 39125X1
Book Description Cambridge University Press, 2004. Paperback. Condition: Brand New. 5th edition. 704 pages. 10.00x7.00x1.25 inches. In Stock. Seller Inventory # zk052154758X
Book Description Cambridge University Press, 2004. Condition: New. book. Seller Inventory # M052154758X