Practical Professional Cookery
Published on 9. July 1999
Book
Paperback/Softback
928 pages
978-0-333-77890-6 (ISBN)
Description
Covering the full range of work from the most basic dishes to those requiring advanced techniques, each recipe is presented in a logical format. Attention is paid to the cost of materials, sensible eating, hygienic practices and good nutrition. This revised third edition has been updated with the inclusion of more international, particularly Australian, food and terminology.
More details
Edition
Revised ed of 3Revised ed
Language
English
Place of publication
Andover
United Kingdom
Publishing group
Cengage Learning EMEA
Target group
Adult education
Edition type
Revised edition
Dimensions
Height: 234 mm
Width: 156 mm
Weight
1386 gr
ISBN-13
978-0-333-77890-6 (9780333778906)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Other editions
New editions
H. Cracknell | R. J. Kaufmann
Practical Professional Cookery
Book
08/1999
3rd Edition
Cengage Learning EMEA
€57.00
Shipment within 3-4 weeks
Previous edition
H. L. Cracknell | R. J. Kaufmann
Practical Professional Cookery
Book
01/1992
3rd Edition
Cengage Learning Vocational
€26.03
Article exhausted; check for reprint
Persons
H L CRACKNELL and R J KAUFMANN have spent their working lives in the world of professional cookery and have extensive teaching and examining experience up to the very highest levels.
Content
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 - Canapis, Sandwiches and Savouries - Pastry and Sweet Dishes