Practical Professional Cookery - Softcover

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

Softcover

ISBN 10: 0470234113 ISBN 13: 9780470234112

Publisher: Halsted Pr, 1994

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.

About 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.

Edition details

• Publisher: Halsted Pr
• Publication date: 1994
• ISBN 10: 0470234113
• ISBN 13: 9780470234112
• Binding: Paperback
• Language: English
• Number of pages: 908