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 Non disponible
ISBN 13 9781861528735
ISBN 10 1861528736
Titre Practical Professional Cookery
Auteur H Cracknell
État Non disponible
Type de reliure Paperback
Éditeur Cengage Learning EMEA
Année de publication 1999-08-09
Nombre de pages 928
Note de couverture La photo du livre est présentée à titre d'illustration uniquement. La reliure, la couverture ou l'édition réelle peuvent varier.
Note Non disponible