Chef's Compendium of Professional Recipes
3rd Edition
Published on 17. August 2012
416 pages
978-1-136-07861-3 (ISBN)
Description
This is a well-established reference and textbook for professional chefs and students. This edition presents essential recipes based on traditional and classic methods, but is simplified and adapted to meet the needs and conditions of the busy professional kitchen.
Trends towards healthy and safe eating are taken into account and alternatives are suggested to certain ingredients to meet this demand. Vegetarian recipes are also included.
Trends towards healthy and safe eating are taken into account and alternatives are suggested to certain ingredients to meet this demand. Vegetarian recipes are also included.
Reviews / Votes
`As textbooks go it is first rate.'- Caterer & Hotel Keeper, February 1993
More details
Edition
3rd edition
Language
English
Place of publication
London
United Kingdom
Publishing group
Taylor & Francis Ltd
Target group
College/higher education
Edition type
Revised edition
Product notice
Reflowable
File size
6,71 MB
ISBN-13
978-1-136-07861-3 (9781136078613)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Edward Renold | David Foskett | John Fuller
Chef's Compendium of Professional Recipes
Book
10/1992
3rd Edition
Butterworth-Heinemann
€222.83
Shipment within 15-20 days
Persons
John Fuller, Edward Renopson
Content
Chapter 1 Culinary Basics, Stocks, and Sauces; Chapter 02 Cold Preparations; Chapter 03 Soups; Chapter 04 Eggs, Pastas and Rice; Chapter 05 Fish; Chapter 06 Meat, Poultry and Game; Chapter 07 Vegetables; Chapter 08 Pastry and Sweets; Chapter 09 Savouries and Supplementary Breakfast Dishes;
