Practical Professional Cookery

Häftad, Engelska, 1999

889 kr

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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.

Produktinformation

Utgivningsdatum1999-08-09
Mått156 x 43 x 234 mm
Vikt1 230 g
FormatHäftad
SpråkEngelska
Antal sidor928
Upplaga3
FörlagCengage Learning
ISBN9781861528735

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IntroductionThe Methods and General Principles of CookeryInitial Procedures and PreparationsStocks, Glazes, Thickening and Binding AgentsSaucesHors D''oeuvreSoupsEggsFarinaceous and Rice DishesFish ShellfishMeatsPoultryGameCold Dishes and Buffet WorkSalads and Salad DressingsVegetablesPotatoesCanapes, Sandwiches and SavouriesPastry and Sweet DishesGlossaryAppendix 1: Australian And New Zealand Fish Appendix Appendix 2: Salad Leaves. Select Bibliography. Index.

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 2: Salad Leaves. Select Bibliography. Index.