Items related to Practical Professional Cookery
Synopsis
Considered the established source of recipes for students and professionals. Each recipe, from the most basic dishes to those requiring advanced techniques, is presented in an easy-to-follow format. This edition contains over 2,000 recipes and new chapters on shellfish and potato dishes. Features expanded coverage of ice creams as well as vegetables and sweet dishes. Includes pertinent information on the cost of materials, sensible eating, hygienic practices and good nutrition.
"synopsis" may belong to another edition of this title.
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.
"About this title" may belong to another edition of this title.
(No Available Copies)
Search Books: Create a WantCan't find the book you're looking for? We'll keep searching for you. If one of our booksellers adds it to AbeBooks, we'll let you know!
Create a Want
