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
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