Practical Cookery
Published on 6. March 2000
Book
Paperback/Softback
608 pages
978-0-340-74943-2 (ISBN)
Description
An introduction to cookery for catering students and professionals. This new edition has been rewritten to include a range of up-to-date recipes and methods. There are new photographs which seek to represent modern presentation styles and the French names are provided alongside every recipe.
More details
Series
Edition
International 9 Revised ed
Language
English
Place of publication
London
United Kingdom
Publishing group
Hodder Arnold
Target group
Adult education
Professional and scholarly
Illustrations
colour photographs
Dimensions
Height: 246 mm
Width: 189 mm
ISBN-13
978-0-340-74943-2 (9780340749432)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Persons
Content
The working kitchen; nutrition and health eating; methods of cookery; stocks, soups and sauces; hors d'oeuvre; eggs; pasta and rice; fish and shellfish; meat and poultry; ethnic dishes; vegetables; vegetarian dishes; pastries and desserts; snacks and light meals.