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  1. Chef's Compendium of Professional Recipes

    3rd Edition

    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 professional kitchen. Trends towards healthy and safe...

    Published October 7th 1992 by Routledge

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