The Chef's Compendium of Professional Recipes by David Foskett and John Fuller and Edward Renold

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  • ISBN 10 0750604905
  • ISBN 13 9780750604901
  • Published Oct 07 1992
  • Format Hardcover
  • Page Count 416
  • Language English
  • Edition 3rd Revised edition
  • Countries United Kingdom
  • Publisher Elsevier Science & Technology
  • Imprint Butterworth-Heinemann Ltd

Publishers Text

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. Well-established reference and textbook, this new edition presents essential recipes based on traditional and classic methods.

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