Description
The book is intended to be an introduction to students of cookery at institutes such as Hotel Management Institute, Food Craft Institute, Industrial Training Institute, Vocational Higher Secondary Schools, Kitchen Apprentice Trainees and for just about anyone who wants to know more about modern cooking methods employed at “star” hotels. As such, We do fondly hope that this book, with its lessons and clear-cut study plans, will provide a new perspective to students and tutors alike, benefiting as it does even the casual reader in ways both theoretical and practical.
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