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