The chef's compendium of professional recipes / John Fuller and Edward Renold
By: Fuller, John.
Contributor(s): Renold, Edward.
Publisher: Oxford : Butterworth Heinemann, 1992Edition: 3rd ed.Description: xiii, 401 p. ; 22 cm.ISBN: 0750604905 (hbk.); 9780750604901 (hbk.).Subject(s): Quantity cookingDDC classification: 641.57
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
Item type | Current location | Call number | Copy number | Status | Notes | Date due | Barcode |
---|---|---|---|---|---|---|---|
Main Collection | Taylor's Library-TU | 641.57 FUL (Browse shelf) | 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