NZ Certificate in Cookery Level 4

NZ Certificate in Cookery Level 4
The The New Zealand Chef

The The New Zealand Chef

This 4th edition of The New Zealand Chef continues its focus on providing trainee chefs and their teachers with recipes and cookery methods based on the use of locally available produce. The New Zealand Chef provides in-depth information on classical techniques and contemporary styles to all levels of chef training. This book is an invaluable guide for trainee chefs, chef tutors and lecturers as well as enthusiastic cooks wanting to improve...
$150.00  $135.00
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9780947496456
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Patisserie

Patisserie

This classic book, widely known and used by patissiers is a professional text on the art of patisserie. In the twenty years that Patisserie has been published there have been great changes in almost every aspect of this art, and the author has thoroughly updated this new edition to take account of these. Updated in paperback format the revised edition of this classic text is now even more affordable, practical and enjoyable. Complete with the...
$100.00  $90.00
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9780750669283
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Plating for Gold: A Decade of Dessert Recipes from the World and National Pastry Team Championships

Plating for Gold: A Decade of Dessert Recipes from the World and National Pastry Team Championships

Learn to create plated desserts like a master, with recipes from the World and National Pastry Team Championships Considered the Olympics of the pastry arts, the World and National Pastry Championships were founded by Michael Schneider in 1999. Since then, it has grown into the United States' most prestigious and popular pastry competition, aired annually on TLC. Now, in Plating for Gold, pastry chef Tish Boyle presents the most spectacular...
$85.00  $76.50
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9781118059845
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The Advanced Professional Pastry Chef

The Advanced Professional Pastry Chef

In the professional kitchen, pastry chefs are responsible for the production of all baked goods, including desserts and breads. No longer just an afterthought, restaurants now boast separate dessert menus, with the pastry chef acknowledged by name. This volume, which expands Bo Friberg's "The Professional Pastry Chef", brings coverage of advanced baking and pastry techniques to a new generation of pastry chefs and serious home bakers. Like its...
$115.00  $103.50
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9780471359265
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The Professional Pastry Chef: Fundamentals of Baking and Pastry

The Professional Pastry Chef: Fundamentals of Baking and Pastry

"There?s something for everyone in this updated edition of Bo Friberg?s classic opus on pastry. A must for the professional, whether student or teacher, it also offers recipes for breads, cookies, tarts, and cakes that will appeal to all serious amateur bakers." Jacques Pepin, author, teacher, and host of his own public television series "I often turn to my battered, well-used copy of Friberg?s classic for inspiration and education. Seasoned...
$115.00  $103.50
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9780471359258
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The Theory of Hospitality and Catering

The Theory of Hospitality and Catering

Trust this leading textbook to guide you through your requirements as you train at a supervisory level in the hospitality industry. The Theory of Catering has been an essential textbook for hospitality and catering students worldwide since 1964. This latest edition is revised to reflect recent changes in the industry and provides a complete overview, from commodity and science through delivery from the supplier, storage, preparation, production...
$88.00  $78.00
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9781444123760
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Theory of Hospitality and Catering

Theory of Hospitality and Catering

Offering a complete overview of the hospitality and catering industry for over 50 years, this new edition of the essential reference text has been updated to reflect latest developments and current issues. Covering all aspects of the industry - from commodities and nutrition, to planning, resourcing and running each of the key operational areas - The Theory of Hospitality and Catering is an essential text for anyone training to work in the...
$95.00  $85.50
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9781471865237
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