Chef's Compendium of Professional Recipes

by Edward Renold, David Foskett, John Fuller

Overview

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.

Product Details

ISBN-13:	9781136078613
Publisher:	Taylor & Francis
Publication date:	08/17/2012
Sold by:	Barnes & Noble
Format:	eBook
Pages:	416
File size:	7 MB

About the Author

John Fuller, Edward Renopson

Table of Contents

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;

Editorial Reviews

‘As textbooks go it is first rate.'
- Caterer & Hotel Keeper, February 1993

From the Publisher