Chef's Compendium of Professional Recipes
John Fuller author David Foskett author Edward Renold author
Format:Hardback
Publisher:Taylor & Francis Ltd
Published:7th Oct '92
Currently unavailable, and unfortunately no date known when it will be back
Well-established reference and textbook This new edition presents essential recipes based on traditional and classic methods
Intended for professional chefs and students, this work presents recipes based on traditional and classic methods. It also takes into account the trends towards healthy and safe eating, and suggests alternatives to certain ingredients.
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.
`As textbooks go it is first rate.'
- Caterer & Hotel Keeper, February 1993
ISBN: 9780750604901
Dimensions: unknown
Weight: 930g
416 pages
3rd edition