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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.
- Sales Rank: #3101547 in Books
- Brand: Brand: Routledge
- Published on: 1992-10-26
- Original language: English
- Number of items: 1
- Dimensions: 9.21" h x .94" w x 6.14" l, 1.60 pounds
- Binding: Hardcover
- 416 pages
- Used Book in Good Condition
Review
`As textbooks go it is first rate.'
- Caterer & Hotel Keeper, February 1993
From the Publisher
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 for the first time.
About the Author
Formerly Senior Lecturer, The Scottish Hotel School, University of Strathclyde.
Most helpful customer reviews
2 of 2 people found the following review helpful.
No Nonsense Recipes
By A Customer
I have recently replaced this old standard with a new, updated model. It is important to know a little about cooking and the basic French techniques before trying this book. It then becomes the most concise, precise and thorough guide to virtually anything you want to prepare. It has stood the test of time. If you agree that the single most important cookbook in your library is The Joy of Cooking then The Compendium would be number two. A great collection of most classic recipes without all the rhetoric.
1 of 3 people found the following review helpful.
A good thorough and very organized book.
By A Customer
I found this book a few years back in a second hand bookstore.
So far it has become one of my preferred cookbooks.
It has most of the "classical" recipies.
The only faults are that it leaves many techniques undescribed
and that it has a rather inconsitent translation to metric
measures.
1 of 1 people found the following review helpful.
Chef's compendium of professional recipes
By Richard C. Williams
I needed this book for school and was glad I could find it for a reasonable price on amazon
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