Chef's Compendium of Professional Recipes, Third Edition [Hardcover]

Edward Renold (Author), David Foskett (Author), John Fuller (Author)

Book Description

ISBN-10: 0750604905 | ISBN-13: 978-0750604901 | Publication Date: November 9, 1992 | Edition: 3

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 reference and textbook
This new edition presents essential recipes based on traditional and classic methods

Editorial Reviews

Review

`As textbooks go it is first rate.'
- Caterer & Hotel Keeper, February 1993

From the Publisher

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 for the first time.

See all Editorial Reviews

Product Details

• Hardcover: 416 pages
• Publisher: Butterworth-Heinemann; 3 edition (November 9, 1992)
• Language: English
• ISBN-10: 0750604905
• ISBN-13: 978-0750604901
• Product Dimensions: 8.8 x 5.7 x 1.1 inches
• Shipping Weight: 1.6 pounds (View shipping rates and policies)
• Average Customer Review: 3.5 out of 5 stars  See all reviews (4 customer reviews)
• Amazon Best Sellers Rank: #1,189,553 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

4.0 out of 5 stars Chef's compendium of professional recipes, June 22, 2010

By 

Richard C. Williams - See all my reviews
(REAL NAME)   

This review is from: Chef's Compendium of Professional Recipes, Third Edition (Hardcover)

I needed this book for school and was glad I could find it for a reasonable price on amazon

5.0 out of 5 stars No Nonsense Recipes, December 22, 2000

By 

"bolower" (Bellevue, Wa USA) - See all my reviews

This review is from: Chef's Compendium of Professional Recipes, Third Edition (Hardcover)

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.

1 of 2 people found the following review helpful:

1.0 out of 5 stars There are much better books..., April 15, 2007

By 

Jeffrey C. Harriman - See all my reviews
(REAL NAME)   

This review is from: Chef's Compendium of Professional Recipes, Third Edition (Hardcover)

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.