Chef's Compendium of Professional Recipes

3rd Edition

By Edward Renold, David Foskett, John Fuller, David Foskett

© 1992 – Routledge

416 pages

Purchasing Options:
Hardback: 9780750604901
pub: 1992-10-06
US Dollars$65.00
x

e–Inspection Copy

About the Book

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

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.

Subject Categories

BISAC Subject Codes/Headings:
BUS081000
BUSINESS & ECONOMICS / Industries / Hospitality, Travel & Tourism