Covering the full range of work from the most basic dishes to those requiring advanced techniques, each recipe is presented in a logical format. Attention is paid to the cost of materials, sensible eating, hygienic practices and good nutrition. This revised third edition has been updated with the inclusion of more international, particularly Australian, food and terminology.
- ISBN10 0333778901
- ISBN13 9780333778906
- Publish Date 9 July 1999 (first published 1 October 1972)
- Publish Status Out of Print
- Out of Print 3 October 2001
- Publish Country GB
- Publisher Cengage Learning EMEA
- Imprint Cengage Learning Vocational
- Edition Revised ed of 3Revised ed
- Format Paperback
- Pages 928
- Language English