Practical Professional Cookery by H Cracknell

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Practical Professional Cookery by H Cracknell

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Practical Professional Cookery by H Cracknell

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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IntroductionThe 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.
SKU Unavailable
ISBN 13 9781861528735
ISBN 10 1861528736
Title Practical Professional Cookery
Author H Cracknell
Condition Unavailable
Binding Type Paperback
Publisher Cengage Learning EMEA
Year published 1999-08-09
Number of pages 928
Cover note Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
Note Unavailable