A companion to "Practical Cookery" and "Contemporary Cookery", this revised edition meets the requirements of all those in the catering industry, particularly students. The authors emphasize the need to realize and develop the relationship between theoretical knowledge and practical experience. This edition includes new chapters on food and society, influences of ethnic cultures and food production systems.

Theory of Catering

Kinton, Ronald

Cookbooks, Food & Wine

Hodder Arnold

Questions and Answers on Practical Cookery

Ceserani, Victor

Hodder & Stoughton Educational Division

Questions and Answers on the Theory of Catering

Crafts, Hobbies & Home

Foskett, David

Home Improvement & Design

Arnold

Practical Cookery 9th edition continues to provide catering students with the comprehensive information and step-by-step guidelines that they need. The wide range of recipes is attractively presented, with clear instructions, troubleshooting tips, nutritional information, illustrative photographs and useful suggestions for developing original recipe ideas. The text also contains user-friendly coverage of all the basics of practical cookery - recipe balance, basic skills and metholdology, presentation of food, information on healthy eating and basic nutrition, as well as hygienic procdeures for the sotage, preparation, cooking and serving of food.

Practical Cookery

Hodder Arnold H&S

Over the last forty years Practical Cookery has established itself as the key textbook for all catering students. To ensure its continued relevancy, this new edition incorporates input from some of the leading figures in the catering industry. The book contains brand new recipes, specially commissioned photographs, a new page design, and is in full colour thoughout. Topics include: Tips for healthy eating New guidance on the nutritional value of each recipe Methods of cookery International dishes Stocks, soups and sauces

Professional Cooking

The tenth edition of this highly successful textbook has updated areas including a complete re-working of the meat section together with new photographs from British Meat and the inclusion of a brand new section on promotion and media relations.The first part of the book presents an overivew of the hospitality industry, including current business trends, as well as the latest information on products and menus. There is also extensive coverage of topics such as kitchen planning and design, nutrition and hygiene, marketing and pricing andsupervisory skills.The colour section has been enlarged and features many new and modern images. Significant new developments such as contract catering and cruise ship catering are covered, whilst the menu chpater has been brought right up to date.

Entertaining & Holidays

A companion to the bestselling Practical Cookery this handy and updated text offers a wider range of recipes including vegetarian and ethnic dishes. Features a chapter on contemporary British cookery with recipes donated by over 30 top chefs in the UK.

Contemporary Cookery

Halsted Pr

This edition has been completely redesigned and updated taking into account the recent trends toward healthy catering and the attractive presentation of food. Lavish, full-color photographs illustrate the stages involved in the preparation of various recipes. Many dishes are depicted in their finished form to give readers an impression of correct presentation and service. This revision features nutritional data for the main recipes. Includes information about different types of foods and the processes of cookery along with hundreds of classic recipes. Many ingredients are given alternatives to comply with the principles of healthy eating.

John Wiley&Sons, Inc.

This text for hospitality and catering students has been restructured and updated to provide a guide to product knowledge, menu planning, nutrition and hygiene, and supervisory and management skills. It is suitable for NVQ, GNVQ, diploma and degree courses.

The theory of catering

E. Arnold

Provides a comprehensive account of the theory underlying and reinforcing a chef's practical skills. The text has been revised, updated and organized into four parts: the catering industry; food and the caterer; catering technology; legislation and the caterer. Sections on computing, marketing and hygiene in the catering industry are also included. From the authors of "Practical Cookery" and "Contemporary Cookery". An ELBS/LPBB edition is available.

Business & Money

Industries

Edward Arnold

See the best price to sell, buy, or rent books by Kinton, Ronald. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Kinton, Ronald

See the best price to sell, buy, or rent books by Kinton, Ronald. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Theory of Catering

Questions and Answers on Practical Cookery

Questions and Answers on the Theory of Catering

Practical Cookery

Practical Cookery

Theory of Catering

Contemporary Cookery

Practical Cookery

The theory of catering

The theory of catering