The Larder presents some of the most influential scholars in the discipline today, from established authorities such as Psyche Williams-Forson to emerging thinkers such as Rien T. Fertel, writing on subjects as varied as hunting, farming, and marketing, as well as examining restaurants, iconic dishes, and cookbooks.

The Larder Chef reflects the changing attitude to food and its preparation in recent years. While still retaining its practical approach, it recognizes current trends and fashions in food presentation and service style. A number of new illustrations have been added to the book for greater clarity. National Diploma students, apprentice chefs and catering students will find this manual particularly useful.

"This new edition has been radically and thoroughly updated and re-designed. It has a host of new illustrations and recipes and nearly 400 new colour images. This is an essential professional learning resource for all students in catering, as well as giving professional chefs an authoritative source of facts and advice."--BOOK JACKET.

Dead men can’t rob themselves Evrik Attel wanted to live life on his terms, and where better to start than in Lityen, the village at the foot of the great alchemical Sect of Seven Fires? On the first day of the Preceptory of Yseult's exhibition, he held a card tournament at his draughtshop with a special prize, a deck of lucky cards blessed by a god. Now, he lies dead at Lady Azadiya Hobon’s feet. Hot on her heels as ever, Ibram Ucalegon discovers Evrik was robbed of everything except his money. Inside the draughtshop, everyone wanted to profit off of Evrik’s work, but no one wants to believe he was murdered. His cousin claims it’s on account of foreign food, his prospective business partner says it was bad shellfish, and the Imperial clerk simply wants to escort Lady Azadiya to her meeting. But men don’t simply drop dead clutching their throats, and a robbery is a robbery. To find out what really happened, Lady Azadiya and Ibram must discover what caused ... The Body In The Larder?

One ingredient can change the nature of a dish, elevating it from flat to transcendent—with 58 ingredient profiles and more than 260 recipes and variations. Do you have a kitchen full of jars and pastes and flours you want to use more? From capers, crème fraîche, and fish sauce to date syrup, labneh, preserved lemon, and more, Michelle McKenzie offers a fresh perspective on magical pantry items that are often overlooked by home cooks. With 58 ingredient profiles and more than 260 recipes and variations featuring those ingredients, learn to harness the power of your pantry to make dishes extraordinary. Undeniably inspiring yet also happily pragmatic, The Modern Larder will change your approach to cooking and elevate your everyday meals.