Practical Professional Cookery

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Cengage Learning EMEA, 1999 - Cooking - 928 pages
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

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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.

Contents

Introduction
1
The Methods and General Principles of Cookery
7
Initial Procedures and Preparations
19
Stocks Glazes Thickening and Binding Agents
43
Sauces
50
Horsdoeuvre
87
Soups
109
Eggs
148
Poultry
402
Game
471
Cold Dishes and Buffet Work
534
Salads and Salad Dressings
582
Vegetables
596
Potatoes
659
Canapes Sandwiches and Savouries
689
Pastry and Sweet Dishes
715

Farinaceous and Rice Dishes
163
Fish
181
Shellfish
244
Meats
264
Glossary
875
Australian and New Zealand Fish
881
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