Author(s): Lesley Christensen-Yule, Hamish McRae and Lindsay Neil

Cook Books | Secondhand

The New Zealand Chef is the standard text for trainee chefs in New Zealand. Its emphasis on New Zealand produce within a classical cuisine and New Zealand / Pacific food context makes it the ultimate guide for all students of New Zealand cuisine. This 3rd edition of The New Zealand Chef continues to focus on the need to provide trainee chefs and their teachers with recipes and cookery methods based on the use of produce that is available locally, while providing in-depth information on classical techniques and contemporary styles. This book is an invaluable guide not just for all trainee chefs but for anyone wanting to improve their cooking skills. The inclusion of innovative feature recipes by respected and well known New Zealand chefs adds to the strongly contemporary, local flavour and appeal of this book. The New Zealand Chef will provide a strong foundation for students studying to achieve qualifications based on NZQA Cookery Unit Standards, or the City and Guilds International Certificate or Diploma in the Culinary Arts. ‘The New Zealand Chef has gained a dominant place as the textbook for culinary training. This is well-deserved recognition for a high-quality book, one that clearly meets the training needs of today’s aspiring chefs. Now in its third edition, it will no doubt maintain that status, and continue to meet the needs of the hospitality industry.’ Ken Harris, Chief Executive, Hospitality Standards Institute. ‘Learning to become a chef is much more than simply following a recipe. The New Zealand Chef is a text that supports the fundamentals of cookery blending together classical European, Pacific Rim and our own indigenous ingredients. The latest edition will ensure that it is a relevant text to support culinary training now and with the development of the New Zealand qualifications in the future.’ John Norton, Manager of professional cookery, Waiariki Institute of Technology. Member of the TROQ qualification governance board for hospitality.

VG.