Practical Professional Cookery - Softcover

Cracknell, H. L.; Kaufmann, R. J.

9781861528735: Practical Professional Cookery
Softcover
ISBN 10: 1861528736 ISBN 13: 9781861528735
Publisher: Cengage Learning, 1999
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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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About the Author:
H L CRACKNELL and R J KAUFMANN have spent their working lives in the world of professional cookery and have extensive teaching and examining experience up to the very highest levels.
Review:
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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  • PublisherCengage Learning
  • Publication date1999
  • ISBN 10 1861528736
  • ISBN 13 9781861528735
  • BindingPaperback
  • Edition number3
  • Number of pages928
  • Rating

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