A guide to the origins, selection and service of good food and drink. Of use especially for students taking courses incorporating alcoholic beverages and beverage sales and service at NVQ level 2 and above, as well as specialist gastronomy courses.
Auflage
Sprache
Verlagsort
Verlagsgruppe
Zielgruppe
Für die Erwachsenenbildung
Editions-Typ
Produkt-Hinweis
Illustrationen
half-tones, artwork, maps, diagrams, glossaries
Maße
Höhe: 129 mm
Breite: 195 mm
Gewicht
ISBN-13
978-0-340-57532-1 (9780340575321)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Klassifikation
Part 1 On eating and drinking: choices; etiquette in eating out; healthy eating and drinking; wine and food harmony; special occasions and functions; when things go wrong; entertaining at home. Part 2 On Food: the menu sequence; food accompaniments and lay-ups; breakfast and afternoon tea; foods in season; glossary of cuisine terms. Part 3 On wine and other drinks: introduction to wine; care and service of wine; wine producing countries and regions; other alcoholic drinks; non-alcoholic drinks; cigars; glossary of wine and drink terms.
