Chef's Compendium of Professional Recipes

Business & Finance, Industries & Professions, Hospitality, Tourism & Travel
Cover of the book Chef's Compendium of Professional Recipes by Edward Renold, David Foskett, John Fuller, David Foskett, Taylor and Francis
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Author: Edward Renold, David Foskett, John Fuller, David Foskett ISBN: 9781136078613
Publisher: Taylor and Francis Publication: August 17, 2012
Imprint: Routledge Language: English
Author: Edward Renold, David Foskett, John Fuller, David Foskett
ISBN: 9781136078613
Publisher: Taylor and Francis
Publication: August 17, 2012
Imprint: Routledge
Language: English

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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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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