The New Zealand Chef

Author(s): Lesley Christensen-Yule

Cooking & Food

The New Zealand Chef is the first book ever written and published in New Zealand that enables student chefs to learn the fundamentals of professional cookery through an understanding and appreciation of local and Pacific Rim produce. The book is an invaluable guide for all trainee chefs and for anyone wanting to improve their cooking skills. The inclusion of innovative feature recipies by respected and well-known New Zealand chefs adds to the strongly contemporary, local flavour and the appeal of this book. The book has been designed to 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.


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Product Information

General Fields

  • : 9781877258442
  • : Pearson Education New Zealand
  • : Hospitality Press
  • : August 2002
  • : 250x200mm
  • : New Zealand
  • : books

Special Fields

  • : Lesley Christensen-Yule
  • : Paperback
  • : 641.5
  • : 576pp
  • : colour photographs, illustrations