Practical Professional Cookery is recognised throughout the English-speaking world as the established source of recipes for both students and professionals. Practical Professional Cookery covers the full range of work from the most basic dishes to those requiring advanced techniques. Each recipe is presented in a stepped, easy-to-follow format. This revised third edition has been updated with the inclusion of more international, particularly Australian, food and terminology.
By:
H. Cracknell,
R. J. Kaufmann
Imprint: Cengage Learning EMEA
Country of Publication: United Kingdom
Edition: 3rd edition
Dimensions:
Height: 234mm,
Width: 156mm,
Spine: 43mm
Weight: 1.225kg
ISBN: 9781861528735
ISBN 10: 1861528736
Pages: 928
Publication Date: 15 September 1999
Audience:
Adult education
,
General/trade
,
Professional and scholarly
,
Tertiary & Higher Education
Format: Paperback
Publisher's Status: Active
Introduction The Methods and General Principles of Cookery Initial Procedures and Preparations Stocks, Glazes, Thickening and Binding Agents Sauces Hors D''oeuvre Soups Eggs Farinaceous and Rice Dishes Fish Shellfish Meats Poultry Game Cold Dishes and Buffet Work Salads and Salad Dressings Vegetables Potatoes Canapes, Sandwiches and Savouries Pastry and Sweet Dishes Glossary Appendix 1: Australian And New Zealand Fish Appendix Appendix 2: Salad Leaves. Select Bibliography. Index.
Reviews for Practical Professional Cookery
Introduction. The Methods and General Principles of Cookery. Initial Procedures and Preparations. Stocks, Glazes, Thickening and Binding Agents. Sauces. Hors D'oeuvre. Soups. Eggs. Farinaceous and Rice Dishes. Fish. Shellfish. Meats. Poultry. Game. Cold Dishes and Buffet Work. Salads and Salad Dressings. Vegetables. Potatoes. Canapes, Sandwiches and Savouries. Pastry and Sweet Dishes. Glossary. Appendix 1: Australian And New Zealand Fish Appendix 2: Salad Leaves. Select Bibliography. Index.
