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Practical professional cookery

Author: H L Cracknell; R J Kaufmann
Publisher: London : Macmillan, 1992.
Edition/Format:   Print book : English : 3rd edView all editions and formats
Summary:

Provides a wide range of recipes; new and original recipes are included together with a number of the more popular national and ethnic dishes and a generous selection of vegetable dishes.

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Document Type: Book
All Authors / Contributors: H L Cracknell; R J Kaufmann
ISBN: 0333559258 9780333559253
OCLC Number: 30977762
Description: xiii, 908 pages ; 24 cm
Contents: Introduction - The Methods and General Principles of Cookery - Initial Procedures and Preparations - Stocks, Glazes and Thickening 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
Responsibility: H.L. Cracknell, R.J. Kaufmann.

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