| Author | : John Fuller |
| File Size | : 44,7 Mb |
| Publisher | : Elsevier |
| Language | : English |
| Release Date | : 24 April 1992 |
| ISBN | : 0750604905 |
| Pages | : 420 pages |
The Chef s Compendium of Professional Recipes by John Fuller Book PDF Summary
Presents essential recipes based on traditional and classic methods, but simplified and adapted to meet the needs and conditions of the busy professional kitchen. In addition to covering restaurant cookery, the recipes are also deemed suitable for employee catering at the work place and in institutions such as hospitals, schools, colleges and in travel catering such as aircraft, rail and at sea. Most recipes have been reduced to steps sufficiently simple to be followed by beginners as well as chefs.
