Author(s): Lesley Christensen-Yule
This 4th edition of The New Zealand Chef continues its focus on providing trainee chefs and their teachers with recipes and cookery methods based on the use of locally available produce. The New Zealand Chef provides in-depth information on classical techniques and contemporary styles to all levels of chef training. This book is an invaluable guide for trainee chefs, chef tutors and lecturers as well as enthusiastic cooks wanting to improve their skills. Recent graduates from throughout New Zealand have contributed innovative feature recipes to this edition, and their inclusion adds to the strongly contemporary, local flavour and appeal of this book. This text offers: Easy use offering step-by-step methods; Extensive cross-referencing linking related information, techniques and recipes; Both Maori and French terms used where relevant; Standard New Zealand names and descriptions for all foods; All recipes use readily available local and imported produce; Food safety and nutrition information is specifically linked to chapter topics; An extensive glossary; A further reading section; Comprehensive lists of NZQA and City and Guilds Unit Standards; Index included for ease of reference. An interactive Study Guide to accompany this textbook is in preparation and will be available for download from the website.