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Chef's Compendium of Professional Recipes, Third Edition
by Edward Renold, David Foskett, and John Fuller
Available from Amazon
$43.66
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Features
Hardcover: 416 pages
Publisher: Butterworth-Heinemann; 3 edition October 26, 1992
Language: English
ISBN-10: 0750604905
ISBN-13: 978-0750604901
Product Dimensions:
8.4 x 5.5 x 1.1 inches
Shipping Weight: 1.6 pounds
Product Review
`As textbooks go it is first rate.'
- Caterer & Hotel Keeper, February 1993
Product Review
`As textbooks go it is first rate.'
- Caterer & Hotel Keeper, February 1993
Reader Reviews
As a professional chef and culinary educator, it would be hard for me to recommend this book. The ratios are not correct for a basic mirepoix for stock. They list 1/2# each of carrots and celery and only a 1/4# of onions...mirepoix is classicaly 1 part celery (stalk or root), 1 part carrots and 2 parts onions or leeks. A student or apprentice would be better off with The New Professional Chef or Professional Cooking. If you would like the true classic methods,Le Guide Culinaire by Escoffier is second to none.
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Chef's Compendium of Professional Recipes, Third Edition
by Edward Renold, David Foskett, and John Fuller
Available from Amazon
$43.66
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