3rd Edition
Chef's Compendium of Professional Recipes
416 Pages
by
Routledge
416 Pages
by
Routledge
Also available as eBook on:
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.
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.
Biography
John Fuller, Edward Renopson
`As textbooks go it is first rate.'
- Caterer & Hotel Keeper, February 1993