Chef's Compendium of Professional Recipes

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.

Auteur

John Fuller, Edward Renopson

Contenu

Chapter 1 Culinary Basics, Stocks, and Sauces; Chapter 02 Cold Preparations; Chapter 03 Soups; Chapter 04 Eggs, Pastas and Rice; Chapter 05 Fish; Chapter 06 Meat, Poultry and Game; Chapter 07 Vegetables; Chapter 08 Pastry and Sweets; Chapter 09 Savouries and Supplementary Breakfast Dishes;