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

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

1136078622 / 9781136078620
eBook (Adobe Pdf)
385 pages
Copy: 30%; print: 30%
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.


TTVC Hotel & catering trades, WBA General cookery & recipes

Licence From £180.00
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