Larder Chef
Subtitle: Food Preparation and Presentation, Third Edition
Edition: 3 edition
Publisher: Butterworth-Heinemann
Published: January 1, 1989
Language: eng
Format: Paperback
Number of pages: 320
ISBN-13: 9780750609432
Subjects: Food & Drink / Cookery; Hotel & catering trades; General; Cooking / Wine; Cooking; Industries - Hospitality, Travel & Tourism; Business & Economics / Hospitality, Travel & Tourism; Business & Economics-Industries - Hospitality, Travel & Tourism; Cooking / General
First sentence: The Cold Larder, or Garde-Manger, is a department set aside for the storage of perishable foods, both raw and cooked, and where foodstuffs such as Meat, Fish, Poultry, and Game are prepared and made ready for cooking.