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Practical professional cookery / H.L. Cracknell, R.J. Kaufmann.

By: Contributor(s): Material type: TextTextPublisher: Basingstoke : Thomson, 1999Edition: Revised 3rd editionDescription: xiv, 910 pages ; 24 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 0333778901
  • 9780333778906
  • 1861528736
  • 9781861528735
Subject(s): DDC classification:
  • 641.57 21
LOC classification:
  • TX820 .C69 1999
Contents:
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.
Summary: "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."--Cover.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book City Campus City Campus Main Collection 641.57 CRA (Browse shelf(Opens below)) 1 Available A191527B

Previous ed. i.e. 3rd ed.: 1992.

Includes bibliographical references and index.

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.

"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."--Cover.

Machine converted from AACR2 source record.

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