Chef's Compendium of Professional Recipes / Edition 3

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:	9780750604901
Publisher:	Taylor & Francis
Publication date:	10/07/1992
Edition description:	Revised
Pages:	416
Product dimensions:	6.12(w) x 9.19(h) x (d)

About the Author

John Fuller, Edward Renopson

Table of Contents

Culinary basics, stocks and sauces; Cold preparations; Soups; Eggs, pastas and rice; Fish; Meat, poultry and game; Vegetables; Pastry and sweets; Savouries and supplementary breakfast dishes; Glossary.

Editorial Reviews

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

From the Publisher