An edition of The chef's compendium of professional recipes (1963)
The chef's compendium of professional recipes
By Fuller, John,Edward Renold,David Foskett,John Fuller
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Publish Date
1992
Publisher
Butterworth-Heinemann
Language
eng
Pages
371
Description:
Range of principal recipes currently used in hotels, restaurants and other catering establishments.
subjects: Quantity cookery, General cookery, Hotel & catering trades, Methods - Quantity, Cooking / Wine, Cooking, Industries - Hospitality, Travel & Tourism, Business & Economics / Hospitality, Travel & Tourism, Methods - Professional, Quantity cooking, Restauration collective, Methods, Quantity, Municipal government, Administration municipale, Discours, essais, conférences