Providing a foundation of professional cookery for catering students, this book offers information about different types of foods and the processes of cookery as well as hundreds of classic recipes. It is a textbook for all students of catering, particularly those studying CGL1 705 and 706/1/2/3 catering courses, the BTEC Certificate and Diploma and Higher Certificate and Diploma, and for examinations of the HCIMA. An ELBS/LPBB edition is available.
- ISBN10 0713105097
- ISBN13 9780713105094
- Publish Date 1 April 1981 (first published 31 October 1974)
- Publish Status Transferred
- Out of Print 8 May 2000
- Publish Country GB
- Publisher Hodder Arnold
- Imprint Hodder Arnold H&S
- Edition 5th Revised edition
- Format Hardcover
- Pages 420
- Language English