Image from Syndetics
The complete guide to the art of modern cookery
Material type:
TextPublication details: Butterworth-Heinemann 1979Description: xxvi, 646p.; 27cmISBN: - 0750602880
- Guide culinaire, English
- 641.55 ESC
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
| Standard Loan | Moylish Library Main Collection | 641.55 ESC (Browse shelf(Opens below)) | 1 | Available | 39002000178765 |
Enhanced descriptions from Syndetics:
Offers guidelines to those who practice the art of cookery - whether they be professionals chefs or managers, gourmets or students. This translation uses the original metric measurements and gives conversions to Imperial and American measurements in brackets.
Table of contents provided by Syndetics
- Sauces
- Garnishes
- Soups
- Hors d'oeuvre
- Eggs
- Fish
- Releves and entrees of butchers' meat
- Releves and entrees of poultry
- Releves and entrees of game
- Composite entrees
- Cold preparations
- Roasts
- Vegetables and farinaceous products
- Sweets
- Puddings and desserts
- Ices
- Savouries
- Poached fruits
- Jams and drinks
- Glossary
- Menus