Chef's Compendium of Professional Recipes

Inbunden, Engelska, 1992

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Beskrivning

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.

Produktinformation

Utgivningsdatum:1992-10-07
Mått:156 x 234 x 24 mm
Vikt:930 g
Format:Inbunden
Språk:Engelska
Antal sidor:416
Upplaga:3
Förlag:Taylor & Francis Ltd
ISBN:9780750604901

Utforska kategorier

Hotell och restaurang inom Naturvetenskap och teknik
Kokböcker inom Mat och dryck

Recensioner i media

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

Innehållsförteckning

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.

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