3rd Edition

Chef's Compendium of Professional Recipes




ISBN 9780750604901
Published October 26, 1992 by Routledge
416 Pages

USD $210.00

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Book 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.

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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Reviews

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