Fuller, John, 1916-

The chef's compendium of professional recipes / John Fuller and Edward Renold - 3rd ed. - Oxford : Butterworth Heinemann, 1992. - xiii, 401 p. ; 22 cm.

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

0750604905 (hbk.) 9780750604901 (hbk.)


Quantity cooking

641.57 / FUL