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The chef's compendium of professional recipes (3rd ed)

By: Foskett, David Foskett, David Fuller, John Renold, Edward

0750604905 / 9780750604901
Laminated
07/10/1992
Usually dispatched within 4 weeks
United Kingdom
23 cm xiii, 401 p.
academic/professional/technical  Learn More
Reprint. Previous ed.: 1972.
Well-established reference and textbook<p/>This new edition presents essential recipes based on traditional and classic methods

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. Well-established reference and textbook, this new edition presents essential recipes based on traditional and classic methods.

BIC:

KNDF Food manufacturing & related industries, KNSH Hospitality industry

Our price£136.00
RRP £160.00
Save 15%