The Chef's Compendium of Professional Recipes

by John Fuller, Edward Renold, David Foskett

Book Overview

This is a well-established reference and textbook for professional chefs and students. This edition presents essential recipes based on traditional and classic methods, but is simplified and adapted to meet the needs and conditions of the busy professional kitchen. Trends towards healthy and safe eating are taken into account and alternatives are suggested to certain ingredients to meet this demand. Vegetarian recipes are also included.Well-established...

• Format: Hardcover
• Language: English
• ISBN: 0434905860
• ISBN13: 9780434905867
• Release Date: January 1972
• Publisher: Heinemann Educational Books
• Length: 340 Pages
• Weight: 1.40 lbs.

Customer Reviews

No Nonsense Recipes

I have recently replaced this old standard with a new, updated model. It is important to know a little about cooking and the basic French techniques before trying this book. It then becomes the most concise, precise and thorough guide to virtually anything you want to prepare. It has stood the test of time. If you agree that the single most important cookbook in your library is The Joy of Cooking then The Compendium would be number two. A great collection of most classic recipes without all the rhetoric.

A good thorough and very organized book.

I found this book a few years back in a second hand bookstore. So far it has become one of my preferred cookbooks. It has most of the "classical" recipies. The only faults are that it leaves many techniques undescribed and that it has a rather inconsitent translation to metric measures.