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Practical cookery

Author: Victor Ceserani; Ronald Kinton; David Foskett
Publisher: London : Hodder & Stoughton, 1990
Edition/Format:   Print book : English : 7th edView all editions and formats
Database:WorldCat
Summary:

Providing a foundation of professional cookery for catering students, this book offers information about different types of foods and the processes of cookery as well as hundreds of classic recipes.

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Document Type: Book
All Authors / Contributors: Victor Ceserani; Ronald Kinton; David Foskett
ISBN: 0340526831 9780340526835
OCLC Number: 20596996
Notes: Includes index.
Description: 570 pages : color illustrations ; 24 cm
Contents: Selection, use and care of knives; useful information; methods of cookery; culinary terms; stocks and sauces; hors-d'oeuvre, salads and sandwiches; soups; eggs; farinaceous dishes; fish; lamb and mutton; beef; veal; pork; bacon; poultry and game; vegetarian dishes; vegetables; potatoes; pastry; savouries.
Responsibility: Victor Ceserani, Ronald Kinton ; editorial consultant, David Foskett.

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