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Chef's Compendium of Professional Recipes by John Fuller, David Foskett and Edward Renold (1992, Hardcover)

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Chef's Compendium of Professional Recipes by Renold, Edward; Foskett, David; Fuller, John Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less

About this product

Product Identifiers

PublisherRoutledge

ISBN-100750604905

ISBN-139780750604901

eBay Product ID (ePID)850639

Product Key Features

Number of Pages416 Pages

Publication NameChef's Compendium of Professional Recipes

LanguageEnglish

Publication Year1992

SubjectMethods / Quantity, Industries / Hospitality, Travel & Tourism, General

TypeTextbook

Subject AreaCooking, Business & Economics

AuthorJohn Fuller, David Foskett, Edward Renold

FormatHardcover

Dimensions

Item Height1.2 in

Item Weight26.5 Oz

Item Length9.3 in

Item Width6.5 in

Additional Product Features

Edition Number3

Intended AudienceCollege Audience

LCCN92-006037

Dewey Edition21

IllustratedYes

Dewey Decimal641.5/7

Table Of ContentCulinary 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.

Edition DescriptionRevised edition,New Edition

SynopsisThis 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.