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The New Zealand Chef
by Lesley Christensen-Yule, Hamish McRae

Paperback, 2nd edition 2006, 578pages, used condition, about 70 pages with color highlights and notes

This second edition of The New Zealand Chef continues to focus on the need to provide trainee chefs and their teachers with recipes and cookery methods based on the use of produce that is available locally. Classical methods and techniques, the basis of modern cookery, have been thoroughly explained throughout the text, while at the same time student chefs are encouraged to learn the fundamentals of professional cookery through an understanding and appreciation of local and Pacific Rim produce. The book is an invaluable guide not just for all trainee chefs, but for anyone wanting to improve their cooking skills. The inclusion of innovative feature recipes by respected and well-known New Zealand chefs adds to the strongly contemporary, local flavour and the appeal of this book. The New Zealand Chef will provide a strong foundation for students studying to achieve qualifications based on NZQA Cookery Unit Standards, or to obtain the City and Guilds International Certificate or Diploma in the Culinary Arts. Please click here to ask a question
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  • Seller location: North Shore, Auckland, NZ

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