The Chef's Compendium of Professional Recipes

The Chef's Compendium of Professional Recipes

by John Fuller, Edward Renold
     
 

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

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.

Well-established reference and textbook
This new edition presents essential recipes based on traditional and classic methods

Product Details

ISBN-13:
9780870555008
Publisher:
Aviation Publishers Company, Limited
Publication date:
01/01/1985
Pages:
340

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