The chef's compendium of professional recipes / John Fuller and Edward Renold
Publication details: Oxford : Butterworth Heinemann, 1992.Edition: 3rd edDescription: xiii, 401 p. ; 22 cmISBN:- 0750604905 (hbk.)
- 9780750604901 (hbk.)
- 641.57 FUL
Contents:
1. Culinary basics, stocks, and sauces - 2. Cold preparations - 3. Soups - 4. Eggs, pastas and rice - 5. Fish - 6. Meat, poultry and game - 7. Vegetables - 8. Pastry and sweets - 9. Savouries and supplementary breakfast dishes
| Cover image | Item type | Current library | Home library | Collection | Shelving location | Shelf location | Call number | Materials specified | Vol info | Copy number | Status | Notes | Date due | Barcode | Item holds | Item hold queue priority | Course reserves | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Main Collection | Taylor's Library-TU | 641.57 FUL (Browse shelf(Opens below)) | 1 | Available | SCAFS,70003,02,CL | 5000109216 |
Previous ed.: 1972
1. Culinary basics, stocks, and sauces - 2. Cold preparations - 3. Soups - 4. Eggs, pastas and rice - 5. Fish - 6. Meat, poultry and game - 7. Vegetables - 8. Pastry and sweets - 9. Savouries and supplementary breakfast dishes