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The New Catering Repertoire

Volume I Aide-Mémoire du Chef

  • Textbook
  • © 1989

Overview

Authors:
  1. H. L. Cracknell
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  2. G. Nobis
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Table of contents (32 chapters)

  1. Checklist of Small Kitchen Equipment

    • H. L. Cracknell, G. Nobis
    Pages 641-644

  2. Checklist of Commodities

    • H. L. Cracknell, G. Nobis
    Pages 645-697

  3. Dish Decorations

    • H. L. Cracknell, G. Nobis
    Pages 698-701

  4. Basic Culinary Preparations

    • H. L. Cracknell, G. Nobis
    Pages 702-714

  5. Basic Nutrition

    • H. L. Cracknell, G. Nobis
    Pages 715-725

  6. Calorie Value of Foods

    • H. L. Cracknell, G. Nobis
    Pages 726-731

  7. Vegetarian Cooking

    • H. L. Cracknell, G. Nobis
    Pages 732-737

  8. Principles of Nouvelle Cuisine

    • H. L. Cracknell, G. Nobis
    Pages 738-744

  9. Titles of Members of the Full Kitchen Brigade

    • H. L. Cracknell, G. Nobis
    Pages 745-746

  10. Safety Precautions

    • H. L. Cracknell, G. Nobis
    Pages 747-748

  11. Hygiene

    • H. L. Cracknell, G. Nobis
    Pages 749-753

  12. Checklist of Weights and Measures

    • H. L. Cracknell, G. Nobis
    Pages 754-767

  13. Glossary of Catering Terms

    • H. L. Cracknell, G. Nobis
    Pages 768-810
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About this book

Written to the standards of clarity and accuracy that contemporary users require, The New Catering Repertoire offers the comprehensive reference work for professionals and trainees alike. The first volume provides a record of all the great dishes of international cuisine in dictionary form.

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