The Chef's Compendium of Professional Recipes Revised Edition: Metric and Imperial Units - John Fuller & Edward RenoldHeinemann, 1979, Hardback in Dustwrapper..
Condition: Good — in Very Good Dust Wrapper. A little rubbing to the edges of the dust wrapper. The dust wrapper has been in a protective wrapper at some point, now removed, and tape-remnants remain to the blanks and pastedowns. Previous owners' inscription to the first blank. Text complete, clean and tight.
A Later Printing. From the cover: “The purpose of this book is to present essential recipes based on traditional and classic methods but simplified and adapted to meet the needs and conditions of the busy professional kitchen. It is designed for working chefs and cooks but particular care has been taken to ensure that it will also meet the requirements of apprentices, trainees, and students preparing for national diplomas and certificates.
Size: 8¾" x 5½"
Number of Pages: [IX] 340
£6.50 (Now Sold)