Practical Professional Cookery
Practical Professional Cookery
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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.
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 |