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Practical Professional Cookery
R. J. Kaufmann
€ 55.80
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Description for Practical Professional Cookery
Paperback. With this well-established cookery text, the authors cover everything from the most basic dishes to those requiring advanced techniques. The book continues to pay attention to the cost of materials, sensible eating, hygienic practices and good nutrition. Num Pages: 928 pages. BIC Classification: WBA. Category: (U) Tertiary Education (US: College). Dimension: 232 x 159 x 47. Weight in Grams: 1218. 928 pages. Cateogry: (U) Tertiary Education (US: College). BIC Classification: WBA. Dimension: 232 x 159 x 47. Weight: 1220.
Practical Professional Cookery is recognised throughout the English-speaking world as the established source of recipes for both students and professionals. Practical Professional Cookery covers the full range of work from the most basic dishes to those requiring advanced techniques. Each recipe is presented in a stepped, easy-to-follow format. This revised third edition has been updated with the inclusion of more international, particularly Australian, food and terminology.
Practical Professional Cookery is recognised throughout the English-speaking world as the established source of recipes for both students and professionals. Practical Professional Cookery covers the full range of work from the most basic dishes to those requiring advanced techniques. Each recipe is presented in a stepped, easy-to-follow format. This revised third edition has been updated with the inclusion of more international, particularly Australian, food and terminology.
Product Details
Publisher
Cengage Learning
Number of pages
928
Format
Paperback
Publication date
1999
Condition
New
Number of Pages
928
Place of Publication
London, United Kingdom
ISBN
9781861528735
SKU
V9781861528735
Shipping Time
Usually ships in 4 to 8 working days
Ref
99-2
Reviews for Practical Professional Cookery
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. Canapes, Sandwiches and Savouries. Pastry and Sweet Dishes. Glossary. Appendix 1: Australian And New Zealand Fish Appendix ... Read more