Practical Professional Cookery by H. L. Cracknell and R.J. Kaufmann

  • White stock (Fonds blanc) (page 10)

    from Practical Professional Cookery Practical Professional Cookery by H. L. Cracknell and R.J. Kaufmann

    • Categories: Stocks
    • Ingredients: beef bones; carrots; onions; leeks; celery; bouquet garni; peppercorns of your choice
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Notes about this book

  • Debkelliemember on February 19, 2019

    This used to be my go to book back in the 70s... dog eared/rebound and soon to be rediscovered, pending EYBs review of the 1400 recipes. No wonder it took so long to member index!

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  • ISBN 10 0333115880
  • ISBN 13 9780333115886
  • Linked ISBNs
  • Published Oct 01 1972
  • Format Paperback
  • Page Count 560
  • Language English
  • Edition 1972
  • Countries United Kingdom
  • Publisher Palgrave Macmillan

Publishers Text

From the back cover: "This book presents a completely metricated coverage of all the recipes in the repertoire culinaire. As it is impossible simply to 'translate' imperial measures into metric, every recipe has been 're-worked' and this has given an opportunity to modernise the whole range. The book is prepared especially for students taking City and Guilds of London Institute Courses 705 and 706 (formerly 441 147 and 151), National Diploma, H.C.I. courses, and C.N.A.A. Degree schemes."

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