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Item Details
| Title:
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CHEF'S COMPENDIUM OF PROFESSIONAL RECIPES
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| By: |
Edward Renold, David Foskett, John Fuller |
| Format: |
Electronic book text |
| List price:
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£40.00 |
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We believe that this item is permanently unavailable, and so we cannot source
it.
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| ISBN 10: |
1136078614 |
| ISBN 13: |
9781136078613 |
| Publisher: |
TAYLOR & FRANCIS LTD |
| Pub. date: |
17 August, 2012 |
| Edition: |
3rd Revised edition |
| Pages: |
416 |
| 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. |
| Publication: |
UK |
| Imprint: |
Routledge |
| Returns: |
Non-returnable |
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A celebratory, inclusive and educational exploration of Ramadan and Eid al-Fitr for both children that celebrate and children who want to understand and appreciate their peers who do.
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