Practical Professional Cookery

H. L. Cracknell, R. J. Kaufmann (Autoren)

Buch | Softcover

928 Seiten

1992 | 3rd Revised edition
Cengage Learning Vocational (Verlag)
978-0-333-55925-3 (ISBN)

Infos

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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Recognised throughout the world as the established source of recipes for student and professionals alike. Covering the full range of work from the most basic dishes to those requiring advanced techniques, Cracknell and Kaufmann present each recipe in steps in an easy-to-follow logical format. Throughout, attention continues to be paid to the cost of materials, sensible eating, hygienic practices and good nutrition.

Inhalt

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

Produkt-Details

• Erscheint lt. Verlag: 27.1.1992
• Zusatzinfo: bibliography, index, glossary
• Verlagsort: Andover
• Sprache: englisch
• Maße: 156 x 234 mm
• Gewicht: 1415 g
• Themenwelt: Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher
• Themenwelt: Weitere Fachgebiete ► Handwerk
• ISBN-10: 0-333-55925-8 / 0333559258
• ISBN-13: 978-0-333-55925-3 / 9780333559253
• Zustand: Neuware