Professional Chef - Level 3 - S/NVQ: 3
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Manufacturer: Thomson Learning
Publisher: Thomson Learning
Author: Gary Hunter; Terry Tinton; Patrick Carey
Professional Chef - Level 3 - S/NVQ: 3 Description
Binding: Paperback
Dewey Decimal Number: 641
EAN: 9781844805310
ISBN: 184480531X
Label: Thomson Learning
Manufacturer: Thomson Learning
Book Pages: 544
Publication Date: 2008-02-15
Publisher: Thomson Learning
Studio: Thomson Learning
Dewey Decimal Number: 641
EAN: 9781844805310
ISBN: 184480531X
Label: Thomson Learning
Manufacturer: Thomson Learning
Book Pages: 544
Publication Date: 2008-02-15
Publisher: Thomson Learning
Studio: Thomson Learning
Editorial Review of Professional Chef - Level 3 - S/NVQ: 3
Customer Reviews of Professional Chef - Level 3 - S/NVQ: 3
Customer Rating:
Review Summary: Professional Chef - Level 3 - S/NVQ: 3
Review: I am genuinely excited about this book! When I first received it, I had a thoroughly good look through it and was especially impressed with the chefs profiles and the quality of the photographs which support the text. The many pictures and recipes demonstrate an excellent level of culinary competence. The authors have a real feeling for all things culinary and have created a set of books which should be recommended to all young and aspiring chefs. The book is written with care and diligence with detailed observations and well written explanations of the methods, which is so important when writing a culinary manual. Ken Woodward, Senior Lecturer, Culinary Arts Studio, University of Brighton.
Review Summary: Professional Chef - Level 3 - S/NVQ: 3
Review: I am genuinely excited about this book! When I first received it, I had a thoroughly good look through it and was especially impressed with the chefs profiles and the quality of the photographs which support the text. The many pictures and recipes demonstrate an excellent level of culinary competence. The authors have a real feeling for all things culinary and have created a set of books which should be recommended to all young and aspiring chefs. The book is written with care and diligence with detailed observations and well written explanations of the methods, which is so important when writing a culinary manual. Ken Woodward, Senior Lecturer, Culinary Arts Studio, University of Brighton.