Catering Books

An easy to use guide to enable you to list all of the dishes on your menu and the allergens contained in each one. This gives the front of house and waiting staff a 'go to' guide should a customer make them aware of any allergies they have. Easy to understand and keep up to date to avoid any alle

An easy to use guide to enable you to list all of the dishes on your menu and the allergens contained in each one. This gives the front of house and waiting staff a 'go to' guide should a customer make them aware of any allergies they have. Easy to understand and keep up to date to avoid any alle

Pick up the ultimate knife lexicon for both professional chefs and amateur chefs with ambition. Help perfect your cutting skills and techniques with the assistance of this refined guidance book from Friedr. Dick. 'Cut' answers any questions you may have on the slicing and cutting of separate food

This food safety handbook by Richard A Sprenger, is the leading essential food safety publication. Easy to read and practical, this book provides a comprehensive reference for all aspects of food safety and hygiene. References are made throughout this book talking about hazards and controls, educ

A classic from Louis Saulnier, Le RŽpertoire de La Cuisine is essential reading for both chefs and professionals who are interested in learning and following traditional French recipes. Written in 1914, this book is a shorthand guide to the cuisine of Saulnier himself. This hardback edition featu

Provides clear mapping to Level 1 VRQ units on the revised QCF while maintaining a clear, easy to follow style and the popular pedagogical features such as 'Chefs Tips', Health & Safety and 'Quality Points'. This textbook features updated images and recipes, expanded information on careers an

An industry standard qualification, the City and Guilds Level 2 Diploma is an essential stepping stone on the road to professional catering and hospitality. This comprehensive text provides new learners with industry insight as well as being a useful reference text for chefs wishing to refresh th