The New Catering Repertoire by H L Cracknell
The second volume of The New Catering Repertoire provides a complete guide to classic European traditions of service presented as a clear and easy to use reference book.
H. L. CRACKNELL and R. J. KAUFMANN spent their early years working in the kitchens of several large hotels in London and Europe. The translators met when they were both working at London's Savoy Hotel in the late 1940s: a kitchen where the shadow of its first chef, Escoffier, still cast its influence. They subsequently became lecturers in cookery in a number of technical colleges where they endeavoured to maintain the importance of those fundamentals which Escoffier saw as necessary to the profitability and success of any catering enterprise. The translators have been on the staff of leading centres of catering education in the United Kingdom. H. L. Cracknell is a member of the Association Culinaire FranCaise, founded by A. Escoffier and E. FEtu in 1903. and they are also holders of the MaItrise Escoffier and Cordon Culinaire, both awarded by the Conseil Culinaire FranCais. The translators have acted as consultant editors to The Illustrated Escoffier, also published by Heinemann, as a selection of several hundred of the more popular recipes from this book, many of which are illustrated with superb colour photographs and contain more detailed information for their preparation.
| SKU | Nicht verfügbar |
| ISBN 13 | 9780333434857 |
| ISBN 10 | 0333434854 |
| Title | The New Catering Repertoire |
| Author | H L Cracknell |
| Condition | Nicht verfügbar |
| Binding type | Paperback |
| Publisher | Palgrave Macmillan |
| Year published | 1990-10-12 |
| Number of pages | 800 |
| Cover note | Die Abbildung des Buches dient nur Illustrationszwecken, die tatsächliche Bindung, das Cover und die Auflage können sich davon unterscheiden. |
| Note | Nicht verfügbar |