Reference & Textbooks

Calculations for Hospitality and Catering

Calculations for Hospitality and Catering

Application of number is an important key skill for all catering students, whether on craft or GNVQ courses. This text explains the basics of calculations and provides exercises to practice application within hospitality and catering contexts. The answers to exercises are also provided.
$40.00
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Charcuterie: Sausages, Pates and Accompaniments

Charcuterie: Sausages, Pates and Accompaniments

CHARCUTERIE: SAUSAGES, PATES AND ACCOMPANIMENTS teaches readers how to prepare sausages, pates and other cooked processed foods. These skills are invaluable to a culinarian, as they constantly come into play while in the kitchen. This product is a useful guide for someone working in Charcuterie, but may also be used as a reference book for Garde Manger procedures.
$105.00
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Cook's Book of Ingredients

Cook's Book of Ingredients

Get the very best from the ingredients that you cook with everyday at home. It is perfect for home cooks, keen to ensure they choose the very best and get the best results. Learn how to buy, store, prepare, cook, preserve and eat over 2,500 ingredients. Plus you'll learn about the best seasonal ingredients and discover complementary flavour pairings. Over 250 classic recipes from making pesto to fruity jams, with easy-to-follow, step-by-step instructions that you'll love making again and again....
$70.00
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Dining Room and Banquet Management

Dining Room and Banquet Management

This text is for the introductory course in a hospitality management program that covers dining room and banquet management. Its emphasis is on the service aspects of a business that will distinguish an outstanding dining experience. The text includes the history of dining room and banquet service, the proper techniques of service, sanitation requirements, and important merchandising concepts. Information about reservations, priority seating, and reservations systems is also included. This new...
$115.00
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Food and Beverage Service

Food and Beverage Service

Understand both the key concepts and modern developments within the global food and beverage service industry with this new edition of the internationally respected text. An invaluable reference for trainers, practitioners and anyone working towards professional qualifications in food and beverage service, this new edition has been thoroughly updated to include a greater focus on the international nature of the hospitality industry. In addition to offering broad and in-depth coverage of...
$102.00
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Food Solutions - Units 1 and 2

Food Solutions - Units 1 and 2

The new edition has been thoroughly updated to support the revised study design with a clear focus on providing students with key knowledge and skills that will allow them to achieve success in this study. The chapters in each text follow the study design, working through each of the units in the study in sequence. The student books have been designed in full colour and reflect the approach taken by the Food by Design VELS edition student book. Production activities have been organised at the...
$100.00
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Food Solutions: Food and Technology Units 3 and 4

Food Solutions: Food and Technology Units 3 and 4

Food Solutions Units 3 and 4 is an exciting student resource. The text is written in a student-friendly style and in a language which is easily accessible. It has been thoroughly researched, drawing on the latest developments in the food sector.
$102.00
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Hospitality Supervision S/NVQ Level 3

Hospitality Supervision S/NVQ Level 3

Hospitality Supervision is the must-have guide for anyone wanting to reach the top in the hospitality industry. Covering all the essential theory with a clear focus on industry standards and including dozens of full colour images, Hospitality Supervision will help learners to succeed in the hospitality industry.
$105.00
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How Baking Works

How Baking Works

An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between. Among other additions, How Baking Works, Third Edition includes an...
$67.50
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Keys to Good Cooking A Guide to Making the Best of Foods and Recipes

Keys to Good Cooking A Guide to Making the Best of Foods and Recipes

The answers to many kitchen conundrums in one easy-to-use volume, from the author of the acclaimed culinary classic "On Food and Cooking" Harold McGee is our foremost expert on the science of cooking, advising professional chefs worldwide. Now he offers the same authoritative advice for food lovers everywhere in "Keys to Good Cooking." A companion volume to recipe books, a touchstone for spotting flawed recipes and making the best of them, "Keys to Good Cooking" is a welcome aid for cooks of...
$70.00
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Larousse Gastronomique

Larousse Gastronomique

"Larousse Gastronomique", the world's classic culinary reference book, is known for its authoritative and comprehensive collection of recipes. Here it is brought up to date for 2009 in an attractive edition containing over 900 new colour and black and white photographs. All chapters have been read and edited by field specialists, and 85 biographies of chefs have been added. Entries have also been regrouped for increased accessibility. Originally created by Prosper Montagne and published in...
$153.00
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McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture

McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture

McGee On Food And Cooking is a masterpiece of gastronomic writing; a rich, addictive blend of chemistry, history and anecdote that no self-respecting foodie or cook can afford to be without. McGee On Food And Cooking renders the everyday miracles of the kitchen wondrous and fascinating, shedding light on questions that have puzzled generations of cooks. If you've ever wondered why fish goes off quicker than meat; how to tell stale eggs from fresh ones; why you're supposed to leave pancake...
$95.00
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Modern Food Service Purchasing: Business Essentials to Procurement

Modern Food Service Purchasing: Business Essentials to Procurement

MODERN FOOD SERVICE PURCHASING: BUSINESS ESSENTIALS TO PROCUREMENT addresses the needs of the future executive chef by providing in-depth coverage of essential purchasing concepts, storeroom operations, and financial stewardship. This comprehensive resource brings the four most important fundamentals in foodservice purchasing under one cover: market and distribution systems, storeroom operations, cost controls and comprehensive product information. This text offers a chef-focused overview of...
$135.00
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New Zealand Cooks Bible

New Zealand Cooks Bible

In The New Zealand Cook's Bible, you will find everything from how to saute a potato and fillet a fish to the best method for roasting beef and selecting the right knife. It is a comprehensive cookbook, covering traditional methods and techniques, modern ingredients, terms and tools, and delicious, easy-to-follow recipes. Now completely revised and updated, The New Zealand Cook's Bible includes a new chapter on one of the most difficult parts of entertaining at home: how to successfully cater,...
$80.00
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Patisserie 2nd Rev Ed

Patisserie 2nd Rev Ed

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 original, beautiful seventy-three colour...
$90.00
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Practical Cookery, 13th Edition for Level 2 NVQS and Apprenticeships: Level 2

Practical Cookery, 13th Edition for Level 2 NVQS and Apprenticeships: Level 2

Trust the classic recipe book and reference for apprentices and work-based learners which the best professional chefs have relied on for over 50 years to match the qualification and prepare them for assessment. Over 600 reliable recipes and 1,000 photographs cover the latest preparation, cooking and finishing techniques as well as the classics every chef should master. Fully updated, this book for Level 2 NVQ Diploma in Professional Cookery or Food Production and Cooking students also covers...
$82.00
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Practical Professional Cookery

Practical Professional Cookery

Practical Professional Cookery is recognised throughout the English-speaking world as the established source of recipes for both students and professionals. Practical Professional Cookery covers the full range of work from the most basic dishes to those requiring advanced techniques. Each recipe is presented in a stepped, easy-to-follow format. This revised third edition has been updated with the inclusion of more international, particularly Australian, food and terminology.
$68.00
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Professional Chef 9th Ed

Professional Chef 9th Ed

"The bible for all chefs." -Paul Bocuse Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method...
$115.00
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Professional Cooking, 8th edition

Professional Cooking, 8th edition

Professional Cooking, 8th Edition reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material. Familiar material reflects the core curriculum that has stayed focused on the essentials, the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen.
$233.00
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Professional Foodservice

Professional Foodservice

There are increasingly high expectations for food prepared and served in residential facilities. This second edition of Professional Foodservice is a comprehensive, well researched and practical resource for caterers, chefs, supervisors and dietitians in residential establishments. Not only will the book enable foodservice professionals to fulfil their responsibility of providing a costeffective, quality and enjoyable meal service - it will also help them be proud of their place in New Zealand...
$102.75
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Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation

Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation

This much-awaited text provides a complete look at this specialized area in the culinary arts. Professional Garde Manger presents culinary students and professional working chefs with the comprehensive and visual coverage of everything they need to know to master the cold kitchen. This definitive new text on garde manger work provides step-by-step techniques and procedures covering over 450 recipes and more than 750 recipe variations for the garde manger chef. Illustrated with line drawings and...
$150.00
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Safe Food: A Food Safety Course for the Food Worker

Safe Food: A Food Safety Course for the Food Worker

"Safe Food is the ideal resource for students taking food safety courses. It provides a clear, readable text that will help students understand the causes of food-borne illness and the control measures required to prevent it. This edition of "Safe Food" has been updated to reflect the changing approach to food safety both in New Zealand and internationally. Food businesses and individuals are now required to decide where hazards might occur with food production, to assess the likely risk and...
$55.00
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The Oxford Companion to Food

The Oxford Companion to Food

'the best food reference work ever to appear in the English language ...read it and be dazzled' Bee Wilson, New Statesman First published in 1999, the ground-breaking Oxford Companion to Food was an immediate success and won prizes and accolades around the world. Its blend of serious food history, culinary expertise, and entertaining serendipity, was and remains unique. Interest in food, cooking, and the culture surrounding food has grown enormously in the intervening period, as has the study...
$100.00
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