Practical Professional Cookery, Third Edition by H. L. Cracknell and R. J. Kaufman

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  • ISBN 10 0470234113
  • ISBN 13 9780470234112
  • Published Jul 26 1994
  • Format Paperback
  • Page Count 908
  • Language English
  • Edition 3rd edition
  • Countries United States
  • Publisher John Wiley & Sons
  • Imprint John Wiley & Sons Inc

Publishers Text

Considered the established source of recipes for students and professionals. Each recipe, from the most basic dishes to those requiring advanced techniques, is presented in an easy-to-follow format. This edition contains over 2,000 recipes and new chapters on shellfish and potato dishes. Features expanded coverage of ice creams as well as vegetables and sweet dishes. Includes pertinent information on the cost of materials, sensible eating, hygienic practices and good nutrition Initial procedures and preparations. Chapters include: -Stocks, glazes, thickening and binding agents. -Sauces. -Hors-d'oeuvre. -Soups. -Eggs. -Farinaceous and rice dishes. -Fish. -Meats. -Poultry. -Game. -Cold dishes and buffet work. -Salads and salad dressings. -Vegetables. -Potatoes. -Canapes, sandwiches and savouries. -Pastry and sweet dishes. -Glossary.

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