Practical professional cookery / H. L. Cracknell and R. J. Kaufmann
Material type: TextPublication details: Basingstoke : Macmillan 1999Edition: 3rd rev. ed; reprinted 2002 and 2003Description: xiv, 910 pages; 24 cmsISBN:- 9781861528735
- 1861528736
- 641.5 CRA
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