Chef's Compendium of Professional Recipes
3rd Edition
By Edward Renold, David Foskett, John Fuller, David Foskett
Published October 7th 1992 by Routledge – 416 pages
Description
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.
Reviews
`As textbooks go it is first rate.'
- Caterer & Hotel Keeper, February 1993
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.
Related Subjects
Name: Chef's Compendium of Professional Recipes: 3rd Edition (Hardback) – Routledge
Description: By Edward Renold, David Foskett, John Fuller, David Foskett. 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...
Categories: Hospitality, Food Manufacturing & Related Industries