Books – Hospitality
& Tourism – – Cookery
Books 1 to 5 of 5 – Cookery |
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Cookery for the Hospitality Industry by Graham Dodgshun, Michel Peters
The fifth edition of a valuable Australian reference work is for cookery students at apprentice/TAFE AQF levels 1-3, and covers the knowledge needed for commercial cooking qualifications. Includes a CD-ROM.
Paperback, 704 pp, $69.95. Buy
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The Professional Cook’s Book – Commercial Cookery by Deirdre McLean, Loretta Sartori, Coral Walsh and others
This is a text for students undertaking the Certificate III in Hospitality – Commercial Cookery. The book covers the preparation of a wide range of foods, covering all the main food groups such as meat, poultry and seafood. There are chapters on desserts, pastry, cakes and yeast goods such as bread and the preparation of different types of meals such as buffets and menu-based meals. Recipes are included which reflect Australia’s etnic diversity and wide range of food products.
Paperback, 477 pp, $90.95. Buy
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Cultural Foods by Pamela Goyan Kittler
Provides information on the health, culture, and food and nutritional habits of most ethnic and racial groups living in the United States. It is designed to help students, chefs and others in the food service industry as well as health professionals
Paperback, 500 pp, $140.95. Buy
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Cooking for Fifty by Chet Holden
This sourcebook contains over 300 standard recipes that reflect broad culinary trends. Aimed at the modern caterer, the text provides nutrient breakdowns for each recipe, gives both US and metric measurements, and provides instruction on microwaves and other modern equipment.
Hardback, 600 pp, $140.00. Buy
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Basic Principles of Catering and Hospitality by Mclean
Paperback, 274 pp, $78.95. Buy
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