↓ Skip to main content

The New Catering Repertoire

Overview of attention for book
Cover of 'The New Catering Repertoire'

Table of Contents

  1. Altmetric Badge
    Book Overview
  2. Altmetric Badge
    Chapter 1 Hors-d’œuvre
  3. Altmetric Badge
    Chapter 2 Soups
  4. Altmetric Badge
    Chapter 3 Egg Dishes
  5. Altmetric Badge
    Chapter 4 Farinaceous Dishes — Pastas
  6. Altmetric Badge
    Chapter 5 Fish Dishes
  7. Altmetric Badge
    Chapter 6 Shellfish Dishes
  8. Altmetric Badge
    Chapter 7 Garnishes for Main Meat Dishes
  9. Altmetric Badge
    Chapter 8 Main Courses of Meat, Poultry and Game
  10. Altmetric Badge
    Chapter 9 Game
  11. Altmetric Badge
    Chapter 10 Sauces
  12. Altmetric Badge
    Chapter 11 Cold Buffet
  13. Altmetric Badge
    Chapter 12 Salads, Salad Dressings and Dips
  14. Altmetric Badge
    Chapter 13 Vegetables
  15. Altmetric Badge
    Chapter 14 Sweet Dishes
  16. Altmetric Badge
    Chapter 15 Ice-Cream Sweets
  17. Altmetric Badge
    Chapter 16 Savouries and Sandwiches
  18. Altmetric Badge
    Chapter 17 Fondues
  19. Altmetric Badge
    Chapter 18 Pizzas and Quiches
  20. Altmetric Badge
    Chapter 19 Cooking Methods
  21. Altmetric Badge
    Chapter 20 Checklist of Small Kitchen Equipment
  22. Altmetric Badge
    Chapter 21 Checklist of Commodities
  23. Altmetric Badge
    Chapter 22 Dish Decorations
  24. Altmetric Badge
    Chapter 23 Basic Culinary Preparations
  25. Altmetric Badge
    Chapter 24 Basic Nutrition
  26. Altmetric Badge
    Chapter 25 Calorie Value of Foods
  27. Altmetric Badge
    Chapter 26 Vegetarian Cooking
  28. Altmetric Badge
    Chapter 27 Principles of Nouvelle Cuisine
  29. Altmetric Badge
    Chapter 28 Titles of Members of the Full Kitchen Brigade
  30. Altmetric Badge
    Chapter 29 Safety Precautions
  31. Altmetric Badge
    Chapter 30 Hygiene
  32. Altmetric Badge
    Chapter 31 Checklist of Weights and Measures
  33. Altmetric Badge
    Chapter 32 Glossary of Catering Terms
Overall attention for this book and its chapters
Altmetric Badge

Mentioned by

wikipedia
1 Wikipedia page

Readers on

mendeley
1 Mendeley
You are seeing a free-to-access but limited selection of the activity Altmetric has collected about this research output. Click here to find out more.
Title
The New Catering Repertoire
Published by
Macmillan Education UK, January 1989
DOI 10.1007/978-1-349-20391-8
ISBNs
978-0-333-43484-0, 978-1-349-20391-8
Authors

Cracknell, H. L., Nobis, G.