Practical Professional Cookery

Practical Professional Cookery

4.28 (14 ratings by Goodreads)
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Description

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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Product details

  • Paperback | 928 pages
  • 154.94 x 223.52 x 50.8mm | 1,360.77g
  • Cengage Learning Vocational
  • Andover, United Kingdom
  • English
  • 3rd edition
  • 1861528736
  • 9781861528735
  • 38,593

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
Appendix 2: Salad Leaves. Select Bibliography. Index.
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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.
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Rating details

14 ratings
4.28 out of 5 stars
5 64% (9)
4 14% (2)
3 14% (2)
2 0% (0)
1 7% (1)
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