Synopsis
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.
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Review
`As textbooks go it is first rate.'
- Caterer & Hotel Keeper, February 1993
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Chef's Compendium of Professional Recipes
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The chef's compendium of professional recipes
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The Chef's Compendium of Professional Recipes
Published by
Butterworth-Heinemann Ltd 01/01/1972, 1972
ISBN 10: 0434905860
ISBN 13: 9780434905867
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The Chef's Compendium of Professional Recipes
Published by
Butterworth-Heinemann Ltd 01/01/1972, 1972
ISBN 10: 0434905860
ISBN 13: 9780434905867
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The Chef's Compendium of Professional Recipes
Published by
Butterworth-Heinemann Ltd, 1984
ISBN 10: 0434905860
ISBN 13: 9780434905867
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