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| CHEF'S COMPENDIUM OF PROFESSIONAL RECIPES
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To order this title, and for more information, click here
Third Edition
By
Edward Renold, Formerly Senior Lecturer, The Scottish Hotel School, University of Strathclyde.
David Foskett
John Fuller, Deceased - was Visiting Fellow at Oxford Brookes University.
David Foskett
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.
Audience
Particularly suitable for NVQ level 3 students or 2nd year City and Guilds.
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.
| Bibliographic details |
Hardbound, 416 pages, publication date: OCT-1992
ISBN-13: 978-0-7506-0490-1
ISBN-10: 0-7506-0490-5
Imprint: BUTTERWORTH HEINEMANN
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| Price and Ordering |
Price:
EUR 47.95
USD 53.95
GBP 34.99
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Last update: 4 Sep 2009
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