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Chef's Compendium of Professional Recipes de Edward Renold

Chef's Compendium of Professional Recipes

Autor Edward Renold, David Foskett, John Fuller
en Limba Engleză Hardback – 7 oct 1992
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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Specificații

ISBN-13: 9780750604901
ISBN-10: 0750604905
Pagini: 416
Ilustrații: black & white illustrations
Dimensiuni: 156 x 234 x 24 mm
Greutate: 0.93 kg
Ediția:Revizuită
Editura: Taylor & Francis
Colecția Routledge
Locul publicării:Oxford, United Kingdom

Public țintă

Particularly suitable for NVQ level 3 students or 2nd year City and Guilds.

Cuprins

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.

Recenzii

`As textbooks go it is first rate.'
- Caterer & Hotel Keeper, February 1993

Descriere

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.