Chef's Compendium of Professional Recipes, Third Edition (Hardcover)

by Edward Renold (Author), David Foskett (Author), John Fuller (Author) "DURING the past quarter of a century many changes have taken place in professional kitchens..." (more)
Key Phrases: garnishing paste, glazed button onions, sunflower margarine, Crème St-Germain (more...)

Editorial Reviews

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

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


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: 8.4 x 5.5 x 1.1 inches
• Shipping Weight: 1.6 pounds (View shipping rates and policies)
• Average Customer Review: 3.3 out of 5 stars See all reviews (3 customer reviews)
• Amazon.com Sales Rank: #1,775,846 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

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

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

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)

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.

0 of 1 people found the following review helpful:

4.0 out of 5 stars A good thorough and very organized book., May 19, 1996

By A Customer

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.