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Practical professional cookery / H. L. Cracknell and R. J. Kaufmann

By: Contributor(s): Material type: TextTextPublication details: Basingstoke : Macmillan 1999Edition: 3rd rev. ed; reprinted 2002 and 2003Description: xiv, 910 pages; 24 cmsISBN:
  • 9781861528735
  • 1861528736
Subject(s): DDC classification:
  • 641.5 CRA
Holdings
Item type Current library Call number Copy number Status Date due Barcode
3 Day Loan Moylish Library Short Loan 641.5 CRA (Browse shelf(Opens below)) Available 39002100633776
3 Day Loan Moylish Library Short Loan 641.5 CRA (Browse shelf(Opens below)) Available 39002100633891
Standard Loan Moylish Library Main Collection 641.5 CRA (Browse shelf(Opens below)) 10 Checked out 11/09/2023 39002100350678

Enhanced descriptions from Syndetics:

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.

Bibliography

Includes index

Table of contents provided by Syndetics

  • 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
  • Appendix 2 Salad Leaves
  • Select Bibliography
  • Index

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