Chef's Compendium of Professional Recipes

Edward Renold, David Foskett, John Fuller (Autoren)

Buch | Hardcover

416 Seiten

1992 | 3rd edition
Butterworth-Heinemann Ltd (Verlag)
978-0-7506-0490-1 (ISBN)

Artikel merken

Intended for professional chefs and students, this work presents recipes based on traditional and classic methods. It also takes into account the trends towards healthy and safe eating, and suggests alternatives to certain ingredients.

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.

John Fuller, Edward Renopson

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.

Erscheint lt. Verlag	7.10.1992
Verlagsort	Oxford
Sprache	englisch
Maße	156 x 234 mm
Gewicht	930 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher
	Technik
	Wirtschaft
	Weitere Fachgebiete ► Handwerk
ISBN-10	0-7506-0490-5 / 0750604905
ISBN-13	978-0-7506-0490-1 / 9780750604901
Zustand	Neuware