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OverviewThis 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. Full Product DetailsAuthor: Edward Renold , David Foskett , John Fuller , David FoskettPublisher: Taylor & Francis Ltd Imprint: Butterworth-Heinemann Ltd Edition: 3rd edition Dimensions: Width: 15.60cm , Height: 2.30cm , Length: 23.40cm Weight: 0.930kg ISBN: 9780750604901ISBN 10: 0750604905 Pages: 416 Publication Date: 07 October 1992 Audience: College/higher education , Tertiary & Higher Education Format: Hardback Publisher's Status: Active Availability: Out of stock  The supplier is temporarily out of stock of this item. It will be ordered for you on backorder and shipped when it becomes available. Table of ContentsCulinary 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.Reviews`As textbooks go it is first rate.' - Caterer & Hotel Keeper, February 1993 'As textbooks go it is first rate.' - Caterer & Hotel Keeper, February 1993 Author InformationJohn Fuller, Edward Renopson Tab Content 6Author Website:Countries AvailableAll regions |
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