Practical Professional Cookery

Practical Professional Cookery

By (author) H. L. Cracknell , By (author) R. J. Kaufmann


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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.

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  • Paperback | 928 pages
  • 154.94 x 223.52 x 50.8mm | 1,360.77g
  • 09 Aug 1999
  • Cengage Learning EMEA
  • Cengage Learning Vocational
  • Andover
  • English
  • Revised
  • 3rd Revised edition
  • 1861528736
  • 9781861528735
  • 35,190

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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.

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