Chef's Compendium of Professional Recipes

3. New Auflage 1992
ISBN: 978-0-7506-0490-1
Verlag: Taylor & Francis Ltd

Buch, Englisch, 416 Seiten, Format (B × H): 144 mm x 223 mm, Gewicht: 681 g

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.

Zielgruppe

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

Autoren/Hrsg.

Renold, Edward

Foskett, David

Fuller, John

Fachgebiete

• Technische Wissenschaften Sonstige Technologien | Angewandte Technik Sonstige Technologien
• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)

Inhaltsverzeichnis

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.

Über Autor(innen)

John Fuller, Edward Renopson