Chef's Compendium Of Professional Recipes / Edition 3

Chef's Compendium Of Professional Recipes / Edition 3

3.0 1
by Edward Renold, David Foskett, John Fuller
     
 

ISBN-10: 0750604905

ISBN-13: 9780750604901

Pub. Date: 10/01/1992

Publisher: Taylor & Francis

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

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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:
10/01/1992
Edition description:
Revised
Pages:
416
Sales rank:
974,287
Product dimensions:
0.94(w) x 6.14(h) x 9.21(d)

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.

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Chef's Compendium Of Professional Recipes 3 out of 5 based on 0 ratings. 1 reviews.
Anonymous More than 1 year ago
The contents of this book do not format correctly on a Samsung Tab 4 7.0