Chef's Compendium of Professional Recipes
Innbundet /
1992
/ Engelsk
Produktdetaljer
ISBN
9780750604901
Publisert
1992-10-07
Utgave
3. utgave
Utgiver
Vendor
Butterworth-Heinemann Ltd
Vekt
930 gr
Høyde
234 mm
Bredde
156 mm
Aldersnivå
U, 05
Språk
Product language
Engelsk
Format
Product format
Innbundet
Antall sider
416
'As textbooks go it is first rate.' - Caterer & Hotel Keeper, February 1993
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.
Les mer
Intended for professional chefs and students, this work presents recipes based on traditional and classic methods. It also takes into account the trends towards healthy and safe eating, and suggests alternatives to certain ingredients.
Les mer
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.
Les mer
Well-established reference and textbook
This new edition presents essential recipes based on traditional and classic methods
Produktdetaljer
ISBN
9780750604901
Publisert
1992-10-07
Utgave
3. utgave
Utgiver
Vendor
Butterworth-Heinemann Ltd
Vekt
930 gr
Høyde
234 mm
Bredde
156 mm
Aldersnivå
U, 05
Språk
Product language
Engelsk
Format
Product format
Innbundet
Antall sider
416