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This book, "The cult of the chafing dish," by Frank Schloesser, is a replication of a book originally published before 1905. It has been;
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Over 45 years, Practical Cookery has established itself as a must have for all catering students. Now, for the first time, an edition;
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''Containing a variety of receipts, from the plainest cookery to the most elaborate French dish.'' 278 recipes. First published in 1886;
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engage with other textbooks. - Builds the skills required for each method of cookery and tests learners with 124 carefully selected recipes;
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a complete and precise fit with the course specification - Professionally taken finished dish photos to illustrate virtually every recipe;
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Preserves Job Opportunities for the Victorian Woman The Latest Military Gadgets - Will They Catch On? Chafing Dish Cookery Some Humorous Ideas;
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A core student book tailor-made to support learning for the new Level 3 Diploma in Professional Cookery (VRQ). Retaining the pedigree and;
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Catering Principles Technical Certificate for apprentices. - See how dishes should look with close-up finished dish shots for every recipe, and;
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A must-have book for thirty years, and now in its sixth edition, Cookery for the Hospitality Industry remains Australia's most trusted and;
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finished dish, giving a clear point of reference and indication of how the dish should turn out from the start.;
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Out of Joint Presents: A Dish of Tea With Dr Johnson Irritable, generous, seriously depressed yet a great wit: meet Samuel Johnson - poet;
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game stewed with sauerkraut, to a court dish of baked fruit, to Polish hydromel, an easily made drink flavored with honey and fennel. With;
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techniques. Each recipe is presented in a stepped, easy-to-follow format. This revised third edition has been updated with the inclusion of more;
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techniques. Each recipe is presented in a stepped, easy-to-follow format. This revised third edition has been updated with the inclusion of more;
Vergelijkbare producten zoals Practical Professional Cookery
recipe is illustrated with lavish photography of the finished dish, giving a clear point of reference and indication of how the dish should turn;
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Diploma in Professional Cookery. Clear and easily accessible content has been written with the needs of the Level 1 learner firmly in mind;
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THE MYTHS SURROUNDING THE WORLD'S FAVOURITE DISH, DEBUNKED Did Marco Polo bring pasta back from China, or is that a myth? How did;
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Miss out on miso and lose out on lunch as this guide to miso cooking shows - From the author of Tofu Cookery, New Farm Vegetarian Cookbook;
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casseroles of the fifties and sixties with modern updates for busy families, swingin' singles, and twenty-first-century potluckers in Hot Dish Heaven;
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her the cookery icon of our times . Her Century of British Cooking pulls together her life's work, with over 200 recipes and is truly an;
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Tasting the Dish is een boek van Michael L. Satlow;
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