The The New Zealand Chef

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.The New Zealand Chef provides a strong foundation for students studying to achieve qualifications both within the New Zealand Qualifications Authority (NZQA) framework and that of City and Guilds.Key featuresEasy use offering step-by-step methods.Extensive cross-referencing linking related information, techniques and recipes.Both Maori and French terms are 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 and an index are included for ease of reference.

Lesley Christensen-Yule trained in City and Guilds in Scotland before returning to New Zealand to work as aSenior Lecturer in the School of Hotel and Restaurant Studies at the Auckland University of Technology (AUT)for 20 years. Lesley has extensive industry experience and has written numerous training manuals for use withinhospitality education. She is the author of A Cook's Bible (Penguin, 2007) and The New Zealand Cook's Bible(Penguin, 2010). Lesley has been the lead author of The New Zealand Chef and The New Zealand Chef StudyGuide since the first edition in 2002.Lindsay Neill is a Senior Lecturer at the School of Hospitality and Tourism, AUT, Auckland. While currentlylecturing in food sociology, the semiotics of gastronomy and hospitality entrepreneurship, Lindsay backs hisacademic lecturing with 25 years of trade experience as a chef who has worked in restaurants in New Zealand,England and the United States. Lindsay has published multiple academic journal articles, as well as being leadauthor in the best-selling The Great New Zealand Pie Cart Book.

This item is eligible for free returns within 30 days of delivery. See our returns policy for further details.