Practical Professional Cookery
Seiten
1999
|
Revised ed of 3Revised ed
Cengage Learning Vocational (Verlag)
978-0-333-77890-6 (ISBN)
Cengage Learning Vocational (Verlag)
978-0-333-77890-6 (ISBN)
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Covering the full range of work from the most basic dishes to those requiring advanced techniques, each recipe is presented in a logical format. Attention is paid to the cost of materials, sensible eating, hygienic practices and good nutrition. This revised third edition has been updated with the inclusion of more international, particularly Australian, food and terminology.
H L CRACKNELL and R J KAUFMANN have spent their working lives in the world of professional cookery and have extensive teaching and examining experience up to the very highest levels.
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 - Canapis, Sandwiches and Savouries - Pastry and Sweet Dishes
| Erscheint lt. Verlag | 9.7.1999 |
|---|---|
| Verlagsort | Andover |
| Sprache | englisch |
| Maße | 156 x 234 mm |
| Gewicht | 1386 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Weitere Fachgebiete ► Handwerk | |
| ISBN-10 | 0-333-77890-1 / 0333778901 |
| ISBN-13 | 978-0-333-77890-6 / 9780333778906 |
| Zustand | Neuware |
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