Chef's Compendium of Professional Recipes

ISBN-13: 9780750604901 / Angielski / Twarda / 1992 / 416 str.

Edward Reynolds

Opis

The purpose of this book is to present essential recipes based on traditional and classic methods, but simplified and adapted to meet the needs and conditions of the business professional kitchen. It has been updated and revised to include recipes that are intended to appeal to the modern cook. Trends towards healthy and safe eating are taken into account and alternatives are suggested to certain ingredients to meet this demand. Also, vegetarian recipes are included for the first time.

Recenzje

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

Spis treści

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.

O autorze

John Fuller, Edward Renopson