| Title:
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CHEF'S COMPENDIUM OF PROFESSIONAL RECIPES
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| By: |
Edward Renold, David Foskett, John Fuller |
| Format: |
Hardback |
| List price:
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£175.00 |
| Our price: |
£157.50 |
| Discount: |
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| You save:
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£17.50 |
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| ISBN 10: |
0750604905 |
| ISBN 13: |
9780750604901 |
| Availability: |
Usually dispatched within 1-3 weeks.
 Delivery
rates
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| Stock: |
Currently 0 available |
| Publisher: |
TAYLOR & FRANCIS LTD |
| Pub. date: |
7 October, 1992 |
| Edition: |
3rd Revised edition |
| Pages: |
416 |
| Description: |
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. |
| 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. |
| Illustrations: |
black & white illustrations |
| Publication: |
UK |
| Imprint: |
Butterworth-Heinemann Ltd |
| Returns: |
Returnable |