Practical Professional Cookery
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.
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Practical professional cookery
I have a copy of the first edition, with corrections, 1977. It was our text for cookery at William Angliss. I still use it as the recipes work. It lives up to its name, Practical, Professional Cookery.
The Methods and General Principles of Cookery
Initial Procedures and Preparations
Stocks Glazes Thickening and Binding Agents
Cold Dishes and Buffet Work
Salads and Salad Dressings
Canapes Sandwiches and Savouries
Pastry and Sweet Dishes
Farinaceous and Rice Dishes
Australian and New Zealand Fish