This 5th edition of The New Zealand Chef continues its focus on providing trainee chefs and their teachers with the knowledge and understanding required to succeed in the world of professional cookery.

There are two important new features in this edition. Firstly, subjects that were previously only available in a separate study guide have been incorporated into this text; secondly, the recipes are now separately available as an online resource.

The 5th edition provides in-depth information on classical techniques and contemporary styles for all levels of chef training, meeting the requirements of both the New Zealand Chef Qualifications Authority (NZQA) framework and those of City & Guilds.

Key features:

Clearly presented theory on all methods of cookery as they relate to different foods
Extensive cross-referencing linking related information and techniques
Recipe references throughout
Both Maori and French terms used where relevant
Standard New Zealand names and descriptions for all foods
New chapters on food costing and measurements, stock control, nutrition, and menu planning
Extensive glossary, comprehensive lists of NZQA and City & Guilds unit standards and index included for ease of reference

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