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    Practical Professional Cookery (Paperback) By (author) H. L. Cracknell, By (author) R.J. Kaufmann

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    DescriptionPractical 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.


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  • Full bibliographic data for Practical Professional Cookery

    Title
    Practical Professional Cookery
    Authors and contributors
    By (author) H. L. Cracknell, By (author) R.J. Kaufmann
    Physical properties
    Format: Paperback
    Number of pages: 928
    Width: 155 mm
    Height: 231 mm
    Thickness: 46 mm
    Weight: 1,200 g
    Language
    English
    ISBN
    ISBN 13: 9781861528735
    ISBN 10: 1861528736
    Classifications

    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    BIC subject category V2: WBA
    B&T General Subject: 240
    Ingram Subject Code: CW
    Libri: I-CW
    B&T Modifier: Subject Development: 06
    Abridged Dewey: 641
    LC classification: TX
    B&T Merchandise Category: STX
    DC21: 641.57
    Warengruppen-Systematik des deutschen Buchhandels: 18300
    BISAC V2.8: CKB068000
    Thema V1.0: WBA
    Edition
    3, Revised
    Edition statement
    3rd Revised edition
    Publisher
    Cengage Learning EMEA
    Imprint name
    Cengage Learning Vocational
    Publication date
    09 August 1999
    Publication City/Country
    Andover
    Review quote
    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.
    Table of contents
    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.