Chef's Compendium of Professional Recipes - Edward Renold - Books - Taylor & Francis Ltd - 9780750604901 - October 7, 1992
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Edward Renold
Chef's Compendium of Professional Recipes 3rd edition

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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.

416 pages, black & white illustrations

Media Books     Hardcover Book   (Book with hard spine and cover)
Released October 7, 1992
ISBN13 9780750604901
Publishers Taylor & Francis Ltd
Pages 416
Dimensions 148 × 222 × 24 mm   ·   760 g
Language English  

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