Basic Cookery
Fundamental Recipes and Variations
3rd Edition
Published on 8. June 1993
Book
Hardback
540 pages
978-0-7506-0532-8 (ISBN)
Description
A comprehensive guide to kitchen operations which combines theory and practice in one volume. This edition includes material on healthy eating and vegetarian recipes approved by the Vegetarian Society.
A comprehensive guide to kitchen operations which combines theory and practice in one volume. This edition includes material on healthy eating and vegetarian recipes approved by the Vegetarian Society.
A comprehensive guide to kitchen operations which combines theory and practice in one volume. This edition includes material on healthy eating and vegetarian recipes approved by the Vegetarian Society.
More details
Edition
3rd edition
Language
English
Place of publication
Oxford
United Kingdom
Publishing group
Elsevier Science & Technology
Target group
Adult education
ISBN-13
978-0-7506-0532-8 (9780750605328)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Content
Part 1 Related studies: kitchen attire; modern kitchen equipment; the cooking of food; thickening and binding mechanisms; entrees and relieves. Part 2 Larder work: cold sauces; salads; cold hors d'oeuvres; sandwiches; cold pies; terrines; pates; galantines; cold buffet; rudimentary concepts. Part 3 Stove work: basics of culinary practice; soups; egg cookery and extensions; farinaceous cookery and extensions; the principles of boiling/poaching/steaming/frying/stewing and braising/roasting/pot-roasting/baking/grilling; combined methods of cookery-vegetables and potatoes; savouries and hot hors d'oeuvres; breakfast cookery. Part 4 Pastry work: basic pastries - cakes, biscuits, gateaux and torten; steamed and baked puddings; fermented/fermented laminated goods; milk puddings; baked egg custard sweets; bavarois; cold sweet souffles; mousses and fools; meringue and meringue-based sweets; house-made ices, sorbets and iced sweets; miscellaneous sweets; sauces, glazes/syrups, fillings and miscellaneous preparations.