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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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.
Wonderful, wonderful book. This was used extensively as a text book when I attended catering college over thirty years ago in the North West of Ireland. (Killybegs, Co.Donegal). I believe almost every single recipe contained in the book from that period was recreated in a classroom in their basic portioned form to the grand scale in the full-production kitchen.
Particular favorites of mine are the Carbonnade de Boeuf (Page 319 Recipe 802) and the Minestrone (Page 122 Recipe 352)
Every recipe is perfectly balanced and a guaranteed success if followed correctly. The perfect gift for the budding chef or for anyone who wishes to extend their knowledge of food from the basic foundations to classical cuisine. This is the true "foodies" guide to food, sans the hype and is as essential to the home kitchen as well as any restaurant worth its salt.
Combine with The Modern Pâtissière by William Barker and you should not need another recipe book ever.
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