Practical Professional Cookery (3rd Edition)

Practical Professional Cookery (3rd Edition)
H L Cracknell, R J Kaufmann
RRP:
NZ$ 87.95
Our Price:
NZ$ 72.95
Paperback
h231 x 154mm - 928pg
9 Aug 1999 UK
9781861528735
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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.
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.
Status: Active
ISBN-13: 9781861528735
Published: 9 Aug 1999
Published In: United Kingdom
Imprint: Thomson Learning
Publisher: Cengage Learning EMEA
Format: Paperback
Height: 231mm
Width: 154mm
Pages: 928
Dewey: 641.57

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