TY  - BOOK
AU  - Cracknell,H.L.
AU  - Kaufmann,R.J.
TI  - Practical professional cookery
SN  - 0333778901
AV  - TX820 .C69 1999
U1  - 641.57 21
PY  - 1999///
CY  - Basingstoke
PB  - Thomson
KW  - Quantity cooking
KW  - Cooking
KW  - Caterers and catering
N1  - 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
N2  - "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
ER  -