Cracknell, H. L.  1916- <br/><br/>
Practical professional cookery / 
H.L. Cracknell, R.J. Kaufmann. 
 - Revised 3rd edition. 
 - xiv, 910 pages ;  24 cm 
<br/><br/> Previous ed. i.e. 3rd ed.: 1992. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/> 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 --  Australian And New Zealand Fish --  Salad Leaves.  Appendix 1.  Appendix 2. 
<br/><br/> "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. 
<br/><br/><label>ISBN: </label>0333778901 9780333778906 1861528736 9781861528735 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Quantity cooking<br/>Cooking.<br/>Caterers and catering
<br/><br/><label>LC Class. No.: </label>TX820  / .C69 1999 
<br/><br/><label>Dewey Class. No.: </label>641.57