The Chef's Compendium of Professional Recipes (BOK)

John Fuller, David Foskett, Edward Renold

549,00 54900
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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.

Produktfakta

Språk Engelsk Engelsk Innbinding Innbundet
Utgitt 1992 Forfatter David Foskett, Edward Renold, John Fuller
Forlag
Taylor & Francis
ISBN 9780750604901
Antall sider 416 Dimensjoner 13,8cm x 21,6cm x 2,3cm
Vekt 750 gram Leverandør Bertram Trading Ltd
Emner og form General cookery & recipes, Hotel & catering trades