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The chef's compendium of professional recipes / John Fuller and Edward Renold

By: Fuller, John, 1916-.
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