by
McAuliffe, Mark.
Call Number
TR DVD 642.4 CAT
Publication Date
2005
Summary
This program looks at the 'behind the scene' procedures for catering of an event. Demonstrations are given on the presentation of food and garnishes and the plating up of a three course meal. Also demonstrated is the range of knives used by all chefs.
Format:
Books
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0.0945
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Call Number
TR DVD 641.5 MUL
Publication Date
1998
Summary
4 chefs lead an international journey through culture and food. Through their eyes we explore the influences of religion, landscape, lifestyles and traditions on food presentation and preparation.
Format:
Books
Relevance:
0.0884
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