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.
- ISBN13 9781136078576
- Publish Date 17 August 2012 (first published December 1966)
- Publish Status Permanently Withdrawn
- Out of Print 5 August 2022
- Publish Country GB
- Publisher Taylor & Francis Ltd
- Imprint Routledge
- Edition 3rd edition
- Format eBook
- Pages 416
- Language English